Pan Grilled Chicken with Apple-Onion Sautee

Pan Grilled Chicken with Apple-Onion Sautee

Served with herb & butter rice

Tonight's recipe is the result of a last minute meal fix. Ken tried a "roasted chicken breast with marmalade recipe" and needless to say, the recipe was a disaster. After nearly losing lunch from tasting some of it, to the smoke alarms going off, I feel pretty accomplished for pulling a success out of the hat tonight.

2 Boneless skinless chicken breasts
1/5 Onion, diced small
2 Apples, diced
1/2-1C Apple juice

Season chicken breasts with salt, pepper, onion and garlic powder to taste. Cook in a lightly oiled skilled until golden on both sides and cooked through. In a bigger pot, cook onions in a little olive oil until translucent, add a little salt, pepper, and garlic (I used powder, but would entertain the real thing next time). Add chopped apples and sautee for a few minutes, then add apple juice. Increase heat to high and let the liquid reduce by half. Add chicken breasts on top and reduce heat to medium/medium high. I started stirring the apples around the chicken so the chicken would absorb a good amount of the flavor. Cook down until the liquid is gone, apples are soft and starting to caramelize.
We served ours with herb & butter boxed rice, and it was fantastic. I'll definitely be making it again, intentionally next time. :)

Citrus Garlic Ginger Chicken

Due to popular request, I have decided to post my "citrus garlic ginger chicken" recipe- yep, it's a mouthful! This is one of those recipes where you just kind of have to figure out how much of everything suits you. I don't measure, so these are rough estimates. Feel free to change the amounts to taste.

What you will need:
2 Boneless skinless chicken breasts
2 Quart-size plastic storage/freezer bags
5 Cups Orange Juice (approximately)
3-4 Tbsp Garlic, finely chopped or minced
3-4 Tbsp Ginger, finely chopped or minced
Salt
Pepper
Steamed Rice for plating

Put each chicken breast in it's own plastic bag (I use the quart size) and pour enough orange juice to cover the breast. Add 1 Tbsp Garlic and 1 Tbsp Ginger to each bag. Let marinate in the fridge for an hour or two (or overnight if you want). Heat a skillet on medium with a little vegetable or olive oil. Place marinated chicken breasts in skillet (don't pour any marinade in). Lightly salt and pepper each side of chicken. Cook chicken for 7-10 minutes, then turn over, add remaining Garlic and Ginger, and cook for additional 7-10 minutes. Towards the end of cooking, pour in 1/2-3/4 Cup Orange juice and let it reduce to a thick liquid. Remove chicken from pan and let rest on cutting board while you add a little more orange juice to the sauce. It will be thin. Slice chicken and serve over steamed rice. Drizzle sauce over top. Enjoy!