2 pounds boneless skinless chicken breast, cut into large chunks
2 tablespoons olive oil
2 apples, 1 red 1 green, cored and cut into wedges
8 medium shallots, quartered lengthwise
1/4 cup fresh torn sage
1/2 cup chicken broth
1/4 cup maple syrup
1/4 cup apple cider vinegar
Instructions
Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken and cook, undisturbed, until the skin is browned, about 5 minutes.
Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
Meanwhile, make the glaze. Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.
Originally Submitted
4/29/2013
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