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Spiced Apple Chicken

  • 2 apples, cored & sliced
  • 1 tbsp lemon juice
  • 1/4 tsp ground cinnamon
  • 2 tsp extra-virgin olive oil
  • 2 tsp unsalted butter
  • 1 1/8 tsp herbs de Provence, (see Note)
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 4 6oz bnls/sknls chicken breasts
  • 1 cup reduced-sodium chicken broth
  • 1 tsp freshly grated lemon zest
  • Toss apple slices with lemon juice and cinnamon.
  • Heat 1 tsp oil and 1 tsp butter in a medium nonstick skillet over medium-high heat.
  • Add the apples and cook, until tender, about 5 mins.
  • Keep warm.
  • Mix 1 tsp "herbs de Provence" * , salt and pepper.
  • Pound chicken with a meat mallet to a 1/2-inch thickness.
  • Sprinkle the chicken on both sides with the seasoning mixture.
  • 3Heat 1 tsp oil and 1 tsp butter in a large skillet over high heat.
  • Add chicken and cook for about 2-3 mins per side or until no longer pink in the center.
  • Remove to a platter.
  • Add broth, lemon zest, the remaining 1/8 tsp herbs and any accumulated juices from the chicken to the pan.
  • Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 mins.
  • Spoon the sauce over the chicken and serve with the sautéed apples.
  • Serve with Rice and Roasted Squash

*Note: Herbes de Provence is a mixture of dried herbs used in the south of France. Mix 1 tbsp each of dried thyme, rosemary, oregano, marjoram and savory in a small jar.
PROFIT POTENTIAL (meal for four)
Approx. Cost - $8.93
Suggested Sell - $24.99 - $27.99
Profit - $16.06 - $19.06
*Did not Include a provision of $1.80 for potential take-out containers