In this recipe the taste of freshly cooked apples is further intensified with apple cider vinegar and apple jelly. The 3.5 Quart Sauté Pan is a fan favorite! From easy one-pan meals to cooking for a large family, this pan is essential to our team’s home kitchens.
Ingredients
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
⅓ 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
Directions
Heat the 3.5 Quart Sauté 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.
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