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Apple Chicken with Scallions
In this recipe the taste of freshly cooked apples is further intensified with apple cider vinegar and apple jelly.
1 ½ lbs boneless, skinless chicken breasts, chopped into 2 inch pieces
4 scallions cut into 1” lengths
1 large apple, peeled, cored, and chopped
1/3 cup apple cider vinegar
2 T. apple jelly
1 T. Dijon mustard
Dash of salt
1 t. cornstarch mixed with 2 t. cold water
1 T. Butter
Heat the 3.5 Quart Saute´ Pan over medium heat until water dances on the surface.
Add the chicken and stir to seer all sides.
Add the apples and scallions, cooking for approx. 2 minutes more.
Add vinegar, jelly, mustard, and salt, then cover and cook 7-9 min. Remove from heat. Dissolve 2 teaspoons of cornstarch in 2 teaspoons water; add to chicken mixture stirring until slightly thickened. Stir in butter. Serve over rice or noodles.