Chicken with Spiced Apple Slices


Serves: 3-4


1 1/8 tsp Herbs de Provence spice, divided

½ tsp salt

¼ tsp freshly ground black pepper

1 ½ lbs boneless, skinless chicken breasts, trimmed of fat

3-4 tsp Flying Olive Herbs de Provence Extra Virgin Olive Oil, divided

2 tsp Flying Olive Butter Extra Virgin Olive Oil, divided

2 apples, preferably cooking apples like Braeburn, peeled and thinly sliced

1 Tbsp Flying Olive Gravenstein Apple or Sicilian Lemon Balsamic Vinegar

¼ tsp ground cinnamon

1 cup chicken broth

1 tsp freshly grated lemon zest


Mix 1 tsp Herbs de Provence spices, salt, and pepper. Place the chicken between sheets of plastic wrap and pound with a meat mallet on a cutting board. Pound until the chicken is an even ½” thickness. Sprinkle the chicken on both sides with the seasoning mixture.

Heat 1 tsp Flying Olive Herbs de Provence Extra Virgin Olive Oil and 1 tsp Flying Olive Butter Extra Virgin Olive Oil in a large skillet over medium-high heat. Add half of the chicken and cook until the chicken is no longer pink in the center, about 2-4 minutes per side. Remove the chicken to a platter and cover with foil. Repeat with the remaining chicken pieces, adding a tsp of Flying Olive Herbs de Provence Extra Virgin Olive Oil if needed.

Meanwhile, toss the apple slices with the Flying Olive Balsamic Vinegar of Choice in a small bowl. Toss well to coat (this will help the apples from turning brown). Add the cinnamon and toss again.   Heat 1 tsp of each oil in a medium-sized skillet and cook the apples, stirring occasionally, until tender, about 5 minutes. They should start to turn a little crispy and brown.

When the chicken is done, add the chicken broth, lemon zest, and remaining 1/8 tsp Herbs and Provence spice to the pan in which you cooked the chicken. Cook, scraping up the browned bits in the pan. Cook about 5-10 minutes until the sauce is somewhat reduced and thickened to your taste.

Place the chicken on each plate, spoon the sauce over the chicken and serve with the sautéed apples.

Submitted by Chuck and Barb L.