A triple dose of apples gives this chicken recipe it's intense flavor. Allow two hours for the chicken to marinate.

Source: Family Circle


Credit: Alison Miksch

Recipe Summary test

10 mins
1 hr
1 hr
8 mins
2 hrs 18 mins


Ingredient Checklist


Instructions Checklist
  • In a large resealable plastic bag, combine apple juice concentrate, cider vinegar, pumpkin pie spice and 1/4 teaspoon of salt. Add chicken; shake to coat. Refrigerate for at least 1 hour.

  • Heat oven to 375°F. Place a rack in a roasting pan and spray with nonstick cooking spray. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the roasting pan and season with the remaining 1/4 teaspoon salt and the pepper. Roast for 50 to 60 minutes or until the internal temperature reads 170°F on an instant-read thermometer. Baste with marinade twice during cooking.

  • Heat a large nonstick skillet over medium-high heat. Spray with nonstick cooking spray. Add apples; saute for 6 minutes, turning apples halfway through cooking. Remove apples to a plate and keep warm.

  • Wipe out the skillet and add the marinade. Bring to a simmer. In a medium bowl, whisk together the half-and-half, flour and Dijon mustard. Gradually whisk in the heated apple juice concentrate mixture. Return mixture to the skillet and simmer for an additional minute.

  • Serve the chicken with the apples, brown rice and sauce.

Nutrition Facts

433 calories; fat 7g; cholesterol 87mg; saturated fat 2g; carbohydrates 61g; insoluble fiber 3g; protein 31g; sodium 534mg.