Chicken Salad Balsamic

Chicken Salad Balsamic   
Amy (amylz)
All Recipes

3 cups diced cold, cooked chicken
1 cup diced apple
1/2 cup diced celery
2 green onions, chopped  
1/2 cup chopped walnuts
3 tablespoons balsamic vinegar
5 tablespoons olive oil
salt and pepper to taste

In a large bowl, toss together the chicken, apple, celery, onion and walnuts. In a small bowl, whisk together the vinegar and oil and pour over the salad. Season with salt and pepper to taste and mix well. Let rest 10 to 15 minutes, mix again and chill.

Chicken and Apples in Honey Mustard Sauce Recipe

Chicken and Apples in Honey Mustard Sauce Recipe

• Prep time: 5 minutes
• Cook time: 25 minutes

The sauce this recipe produces is fairly mild. If you would like a more intensely honey-mustard sauce, double up on the apple cider/mustard/honey mixture and skip the broth. Whatever you do, do not use red delicious apples for this recipe. That variety of apple simply does not cook well.

Ingredients

• 1/2 cup apple cider
• 1 1/2 teaspoons cornstarch
• Salt
• Freshly ground black pepper
• 1 Tbsp honey
• 2 Tbsp Dijon mustard
• 1/2 cup flour, for dredging
• 1 pound boneless, skinless chicken breasts
• 2 Tbsp olive oil
• 2 small unpeeled apples, cored and cut into eighths (use Fuji, Granny Smith, Jonathan, Jonagold, Pippin, or McIntosh apples, good cooking apples)
• 1/2 cup chicken broth
• Fresh parsley for garnish

Method

1 Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.
2 Salt the chicken well and dust in flour. Shake off the excess.
3 In a large non-stick skillet, heat the oil on medium to medium high heat. Once the oil is hot add the chicken breasts to the pan. Cook until golden brown on one side, about 3-4 minutes. Turn chicken, add apples, and cook until the chicken has browned on the other side.
4 Add chicken broth and cider mixture to the pan and bring to a boil. Turn the heat down to low, cover the pot and simmer until chicken is tender, about 15 minutes.
5 With slotted spoon, remove chicken and apples to serving plates. Spoon sauce over chicken and apples and sprinkle with parsley. Serve with rice or noodles.

From here.

Puffed Apple-Cinnamon Pancake

Puffed Apple-Cinnamon Pancake
OP???
Tootsiewootz Recipe

2 tablespoons butter
2 eggs
1/4 cup + 2 tablespoons flour
1/4 cup + 2 tablespoons milk
1/4 teaspoon salt
1 lg. baking apple, sliced thinly
1 1/2 tablespoons cinnamon sugar
1-2 tablespoons brown sugar

Preheat oven to 400/200 degrees. Lightly spray a 9" pie plate with non stick spray. Melt butter and pour into bottom of 9" pie plate to coat bottom. Sprinkle bottom with brown sugar. With whisk, beat eggs, flour, milk and salt until well combined and creamy. Arrange apple slices on the bottom of baking dish. Pour egg mixture over the apple slices. Sprinkle evenly with cinnamon sugar and bake until puffed and golden brown for 25 minutes. Serve immediately with warm syrup and/or powdered sugar.

Chicken Normandy

Chicken Normandy

Ingredients:

4 Tbsp butter
2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red delicious), cored and sliced into wedges (you can peel or not)
Flour for dredging
4 whole chicken legs (with thighs)
Salt
1 large onion, peeled, sliced lengthwise (root to top) into wedges
1/2 cup brandy (apple brandy or Calvados if you have it)
2 cups apple cider (the cloudy type)
1 teaspoon dried thyme
1/2 cup cream


Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature.

Preheat the oven to 375°F. Heat 2 Tbsp of the butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels to drain.

From here.

Apple Cider Muffins

Apple Cider Muffins

Recipe from The Craft of Baking

Unsalted butter, for the muffin tin (optional)
1 cup granulated sugar
1 cup packed dark brown sugar
3/4 cup grapeseed oil (or vegetable oil)
3 large eggs
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 cup apple cider
3/4 cups sour cream
1 1/2 teaspoons vanilla extract
2 crisp baking apples, such as Granny Smith or Mutsu, peeled, cored, coarsely grated, and drained, juices reserved and used as part of the cider measurement
1 tablespoon Demerara sugar

Preheat the oven to 350°F. Generously butter a standard 12-cup muffin tin or line it with paper liners.

In a medium bowl, whisk together the granulated sugar, brown sugar, and oil. Add the eggs and whisk to combine. In another bowl, sift together the flour, baking soda, salt, and cinnamon. In a third bowl, whisk together the apple cider, sour cream, and vanilla.

Add one third of the flour mixture and one third of the apple cider mixture to the sugar mixture, folding with a spatula just to combine. Add the rest of the flour and cider mixtures in two additions. Fold in the grated apple, and then divide the batter evenly among with prepared muffin cups, filling each cup three quarters of the way. Sprinkle the tops of the muffins with the Demerara sugar.

Bake, rotating the muffin tin halfway through, until the muffins spring back to the touch, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Then turn out the muffins from the pan and let them cool completely on the wire rack.

These muffins are best the second day and will keep in an airtight container at room temperature for up to 3 days.

From here.