- 4 teaspoons [20 mL] vegetable oil
- 2 unpeeled Cortland, Empire or Delicious apples, cored then thinly sliced
- 1 sliced onion, into rings
- 1/2 teaspoon [2.5 mL] thyme
- 4 chicken whites
- 1 cup [250 mL] apple juice
- 1 tablespoon [15 mL] cider vinegar
- 1 tablespoon [15 mL] cornstarch
- Salt and pepper, to taste
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- Heat 2 teaspoons [10 mL] of the vegetable oil over medium-high heat.
- Cook together apple slices and onion rings into melted butter, sprinkled with thyme, for 4 minutes; set aside.
- Into a clean saucepan, heat remaining vegetable oil; brown chicken whites for 2 to 3 minutes.
- Lower heat to medium-low.
- Reserving 1 tablespoons [15 mL] apple juice, pour remaining apple juice, and cider vinegar, all over chicken whites.
- Cover and simmer for 6 to 8 minutes, until no longer pink inside.
- Transfer chicken whites onto a serving plate; reserve, hot.
- Mix together cornstarch and reserved apple juice; pour into chicken cooking pan.
- Cook over high heat, for 2 minutes.
- Add reserved apple slices mixture to saucepan; reheat.
- Salt and pepper.
- To serve, pour hot apple slices mixture over hot chicken whites.
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