Maria Sakellariou
September/October 2008
- 4 boneless chicken breasts (flatten if thick)
- 3 tablespoons olive oil
- 2 tablespoons lemon pepper and black peppercorn seasoning
- 1 cup apple cider, preferably fresh
- 1 cup applesauce, preferably organic
- 4 to 5 medium Granny Smith, Fuji or other firm apples, cored, peeled and cut into 1/2-inch slices
- Salt to taste
Heat olive oil in skillet over medium heat. Season chicken breasts with lemon pepper and black peppercorn seasoning. Place in hot skillet, skin side down. Cook until lightly browned. Flip and brown other side. In a bowl mix apple cider and applesauce, and pour over chicken. Add apples. Cover and cook for 20 to 25 minutes.
