Chicken Fricassee with Apples

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5 from 210 votes

Chicken Fricassee with Apples features lightly floured chicken breasts sautéed and simmered with sliced apples, onions, and fresh thyme in a creamy sauce flavored with apple cider and cider vinegar. The interplay of tender chicken and softened apple slices creates a dish with gentle sweetness balanced by savory notes, ideal for a cozy main course that combines meat and fruit in one pan.

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

Servings: 4

Calories: 599 kcal

Course: Main Course

Cuisine: French

Ingredients

1½ pounds boneless skinless chicken breast or chicken tenderloins, (2 large), see note
salt
black pepper
¼ cup all-purpose flour
2 tablespoons butter unsalted
2 tablespoons vegetable oil
2 apple Honeycrisp, Fuji, or Gala; cored and cut into ¼-inch (6-mm) thick slices; do not peel
1 yellow onion finely chopped, medium
2 teaspoons thyme minced fresh; or ¾ teaspoon dried
¾ cup apple cider
¾ cup chicken broth
¾ cup heavy cream
1 tablespoon apple cider vinegar
1 tablespoon chives fresh, minced

Instructions

Cup of Yum

Slice the chicken breasts in half horizontally to form four flat fillets. (Skip this step if using chicken tenderloins; instead, using the palm of your hand, gently flatten the tenderloins so that they are an even ½-inch/1-cm thickness.)
Pat the chicken dry with paper towels and season all over with 1 teaspoon salt and ½ teaspoon pepper. Spread the flour in a shallow dish. Dredge the chicken in the flour to coat, shaking to remove excess; transfer to a plate and set aside.
Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a 12-inch (30-cm) nonstick skillet over medium-high heat. Add the apples to the pan and season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook the apples, stirring occasionally, until lightly browned and softened, 6 to 8 minutes. Transfer to a second plate; set aside.
Melt the remaining 1 tablespoon butter with the remaining tablespoon oil in the now-empty skillet over medium-high heat. Add the chicken and cook until lightly browned but not quite cooked through, about 2 minutes per side. Set the partially cooked chicken on another plate and set aside.
Add the onion, thyme, a heaping ¼ teaspoon salt, and ¼ teaspoon pepper to now-empty skillet and cook over medium heat until the onion is softened and browned, 4 to 5 minutes.
Add the cider and broth to the skillet, increase the heat to high, and bring the mixture to a boil. Cook, uncovered, until the liquid is reduced by approximately half, about 5 minutes.
Add the cream and bring to a boil. Cook until sauce has thickened slightly, 2 to 3 minutes. Add the chicken and any accumulated juices back to the skillet, reduce the heat to low, and simmer, uncovered, until the chicken is cooked through, 2 to 3 minutes.
Stir in the vinegar and apples. Taste the sauce and adjust the seasoning, if necessary. Spoon the sauce and apples over the chicken, sprinkle with the chives, and serve.
I buy two large chicken breasts and slice them in half horizontally, which makes four nice portions that cook quickly in one batch. I don't recommend using the pre-sliced chicken breasts sold at the supermarket – they are typically very thin, which means you'd need more of them to get 1½ pounds (680 g), and you'd have to cook the chicken in two batches. If you don't want to bother with slicing the chicken breasts yourself, chicken tenderloins are a great alternative.

Nutrition Information

Calories 599kcal (30%) Carbohydrates 30g (10%) Protein 42g (84%) Fat 35g (54%) Saturated Fat 16g (80%) Cholesterol 202mg (67%) Sodium 1035mg (43%) Fiber 3g (12%) Sugar 17g (34%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 599

% Daily Value*

Calories	599kcal	30%
Carbohydrates	30g	10%
Protein	42g	84%
Fat	35g	54%
Saturated Fat	16g	80%
Cholesterol	202mg	67%
Sodium	1035mg	43%
Fiber	3g	12%
Sugar	17g	34%

* Percent Daily Values are based on a 2,000 calorie diet.