Chicken fricassee with apples is the perfect marriage of sweet and savory.

Halfway between a sauté and a stew, chicken fricassee is an old-fashioned dish of golden sautéed chicken in a creamy sauce. This updated version with apples, adapted from Cook’s Country, is perfect for fall. The sauce is made with equal parts chicken broth, apple cider and cream, giving the dish a savory yet fruity complexity, while a splash of cider vinegar at the end adds brightness. The sautéed apples add tart-sweet flavor and also make the dish feel a little fancy.

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 and would 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. Serve with a simple green vegetable, like roasted Brussels sprouts, along with rice, egg noodles, or mashed potatoes.

What You’ll Need To Make Chicken Fricassee with Apples

Step-by-Step Instructions

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 1/2-inch thickness.)

Pat the chicken dry with paper towels and season all over with 1 teaspoon salt and 1/2 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 nonstick skillet over medium-high heat. Add the apples to the pan and season with 1/4 teaspoon salt and 1/4 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 and add the chicken.

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 1/4 teaspoon salt, and 1/4 teaspoon pepper to now-empty skillet.

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.

Add the cream and bring to a boil.

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.

Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Chicken Fricassee with Apples.