Sunday, 1 May 2016

Apple and chicken stir fry

I've had this recipe in the file for a very long time.  I first discovered it in a magazine in the last century (!), thought it looked likely, gave it a try and thought it delicious.
It's not frugal, nor particularly low in calories, it's just plain scrummy.

I made it again last night for me and a friend who is staying over and decided I really ought to share it so here it is.

Ingredients: to serve 4
4 tsp butter (I used less)
2 granny smith apples, cored and cut into slices
4 boneless, skinless chicken breasts, cut into thin strips (about 1 lb in total)
1 red onion, finely chopped or very thinly sliced
1/4 pint apple juice (dry white wine is nicer and that's what I used!)
3 fl oz half-fat creme fraiche (I might have used more!)
Salt and freshly ground black pepper
optional - chopped fresh parsley to garnish and thickening granules if you prefer a thicker sauce

Heat half the butter in wide pan over medium heat, add the apples and stir fry for 2 mins or until just tender.  Remove with slotted spoon and keep warm.
Increase heat to high and melt the remaining butter in the pan.  Add the chicken and stir fry for 3-4 mins or until browned.  Remove and keep warm.
Add onion and 2 tbsp of apple juice (or wine) to the pan and stir fry for 2-3 mins until onion is going soft.  Add the remaining liquid and bring to the boil.  Stir for one minute, then add the creme fraiche and cook, stirring, for 2 mins.  If you want to thicken the sauce a bit, use thickening granules at this point.
Return chicken and apples to the pan and mix thoroughly.  Season and serve hot with rice or a green salad*, garnished with parsley if required.

*  Last night I served it with new potatoes and steamed broccoli and it was absolutely delicious.

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