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Chicken Fricassee with Apples

With its blend of sweet apples and savory chicken, this fricassee is just what you need for a comforting fall dinner.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 4
Calories: 599 kcal
Course: Main Course
Cuisine: French

Ingredients

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

Instructions

    Cup of Yum
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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: 4Serving

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.