Apple Wine Chicken Recipe

Ingredients

3

tablespoons butter

2

tablespoons apple jelly

1/3

cup dry white wine

1/4

cup Progresso™ chicken broth (from 32-oz carton)

1

teaspoon cornstarch

4

boneless skinless chicken breasts

1

teaspoon poultry seasonings

Salt

1

tablespoon olive oil

1

tart apple, thinly sliced

Hot cooked rice

Preparation

In 1-quart saucepan, melt butter and jelly over medium-low heat. Add wine, broth and cornstarch; cook and stir 2 to 5 minutes or until slightly thickened. Remove from heat; set aside.

Season both sides of chicken with poultry seasoning and salt.

In 10-inch skillet or 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; sear each side 4 to 5 minutes or until golden brown.

Pour sauce over chicken. Cook about 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). During last few minutes of cooking, add apple slices, cooking until apples still have a slight crunch when dish is served.

Serve chicken over rice with generous spoonful of sauce drizzled over top.

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