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
- Cut onion vertically, into thin wedges.
- Core and slice apples
- Mix flour, salt, and pepper in a freezer bag.
- Add chicken and shake to coat.
- Brown chicken on medium high head in olive oil, then set aside.
- Sauté onion in olive oil until lightly brown.
- Add apples and marjoram.
- Sauté 5 more minutes.
- Add chicken and cider.
- Bring to a boil.
- 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.