Sauced Chicken Breasts with Apples and Onions - Cooking Fail

Sometimes I post recipes that worked for me. This one didn’t, though it’s probably my own fault. It came from Cooking Light Annual Recipes 2000.

As always, recipe below is what I made, not exactly what was in the cookbook.

• 2 tablespoons all purpose flour
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 4 boneless chicken breast halves
• olive oil
• 2 sweet onions
• 3 granny smith apples
• 1 teaspoon marjoram
• 1+ cups apple cider

1. Cut onion vertically, into thin wedges.
2. Core and slice apples
3. Mix flour, salt, and pepper in a freezer bag.
4. Add chicken and shake to coat.
5. Brown chicken on medium high head in olive oil, then set aside.
6. Sauté onion in olive oil until lightly brown.
7. Add apples and marjoram.
8. Sauté 5 more minutes.
9. Add chicken and cider.
10. Bring to a boil.
11. Reduce heat, cover and simmer 10 minutes or until chicken is cooked.

This was flavorless and mushy. I think where I went wrong was a) using mayan sweet onions instead of regular yellow onions, b) using too much cider, and c) not paying attention until it had been boiling for a while.

I think it’s the first time I’ve ever cooked with marjoram too.

No picture, because the fail was just too much. It doesn’t even look tasty.