Sautéed Chicken Tenders with Cinnamon Applesauce
Makes 4 to 6 servings
|3||pounds (about 6 large) McIntosh apples, peeled, cored and cut into 1/2-inch slices|
|2||tablespoons butter, divided|
|1||teaspoon ground cinnamon|
|1||large egg, lightly beaten|
|3/4||cup all-purpose flour|
|1/4||teaspoon freshly ground black pepper|
|12||chicken tenders (about 1-3/4 pounds)|
|2||tablespoons olive oil|
- Cook apples, 1 tablespoon butter and cinnamon in large saucepot on medium heat, stirring occasionally, until most of the apples have broken down, about 40 minutes. Add 1 cup water after 25 minutes, if sauce is extremely thick and beginning to brown. If you prefer smooth applesauce, purée with immersible blender, or transfer to blender and process until smooth.
- Meanwhile, pour egg into shallow baking pan or deep-dish plate. Mix flour with salt and pepper in another shallow baking pan.
- Place chicken tenders into bowl with egg, and turn to coat well. Shake off excess egg from one tender at a time, and dip into flour mixture to coat. Repeat with remaining tenders.
- Heat 1-1/2 teaspoons of remaining butter and 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add half the tenders, making sure not to crowd chicken pieces, and cook until golden brown, about 6 minutes, turning as needed. Transfer to paper towels to drain. Repeat with remaining tenders. Serve hot with applesauce.
To make applesauce, you can use almost any type of apple. Depending on the variety, the results will vary in sweetness and chunkiness. Braeburn apples are good; they break down and are fairly sweet. You can add 1/4 to 1/2 cup of light brown sugar at the end, to taste. Add a spritz of lemon juice if you like a tart note as well.
|Saturated Fat||6 g|
|Total Fat||16 g|
|Calories from Fat||28 %|
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