Chicken Breast Stew

We were having baked potatoes the night I made this, so I just spooned it atop the potatoes sliced in half. However, since boneless, skinless, chicken breast recipes go so well with mostly anything, you could serve it deliciously with rice, noodles, or most any type of pasta.

The two distinct tastes that, to me, make quite a difference in the overall taste of this stew are ground cloves in the coating and the addition of lovely dried basil at the end of cooking. I hope you'll try this very distinctive chicken breast stew...very satisfying and delicious.


Ingredients

1/2 cup flour

1/2 teaspoon black pepper

1/2 teaspoon ground cloves

1 tablespoon extra-virgin olive oil

1 1/2 lbs. boneless, skinless chicken breast halves, cubed

1 14-ounce can diced tomatoes or whole tomatoes chopped, with juice

1 onion, chopped

1 red-skinned apple, chopped (I used Red Delicious.)

1 cup apple juice or apple cider

2 teaspoons dried basil


Method

• In a large plastic bag, shake together the flour, pepper and cloves.
• Shake the cubes of chicken, only portions at one time, until lightly coated.
• Heat the olive oil over medium heat in a large, heavy, non-stick frying pan.
• Add chicken and lightly brown the outside of each chicken chunk on all sides.
• Remove the chicken from the pan and set aside for now.
• In the same large skillet, add tomatoes, onion, chopped apple, and apple juice or cider.
• Bring mixture to a boil and turn down to a simmer.
• Add the chicken chunks, cover, and simmer covered for about 20 to 30 minutes.
• Add basil and simmer uncovered for 5 to 10 minutes. Sauce will thicken during this time period.

This is a great and tasty version of Chicken Stew and I recommend it highly. While you're browsing our site, perhaps you'd enjoy our new Apple Coconut Cupcakes for dessert.

To Apple Chicken Recipes from Chicken Breast Stew




To Apple Recipes Home Page from Chicken Breast Stew