Well, cooler temps are here (in our area, at least) and it was a drastic temperature change! It wasn’t a violent storm went through on a cold front and brought cooler weather, it was more of a gradual thing with rainy weather. But it is definitely feeling more like Fall now, my favorite time of the year. That means apples are in peak season and that it is time to break out the comfort food and apple recipes!

While I hope to present additional apple recipes this month, I wanted to start with a main dish post. Many people are cooking at home more right now and we are no exception to that. We are currently experimenting with 5 or 6 new recipes a week, where prior to the pandemic, we typically tried out 2 or 3 novel items a week. One positive side effect of this disastrous year is that we are eating decidedly better and more nutritious food. I’m hoping that trend continues!

Ginger Chicken with Apple Slaw (adapted from bhg.com)  Total Time Required: 30 minutes, Makes: 4 servings

Ingredients:

• 1-1/4 to 1-1/2 pounds skinless, boneless chicken breast halves 
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 red onion, cut into thin wedges
• 1 tablespoon grated fresh ginger
• 1/2 cup chicken broth
• 2 tablespoons cider vinegar
• 2 green cooking apples, cored and cut into 1/4-inch strips
• 3 cups (6 ounces) coleslaw mix with carrot 
• orange wedges for serving

Directions:

Cover the chicken with plastic wrap and lightly pound it to an even thickness.

Cut the chicken into serving sized pieces. Season it with salt and pepper. In a large skillet, heat the oil over medium-high heat. When the oil is hot, add the chicken and cook it for 4 minutes.

Turn the chicken over and add the onions and ginger to the skillet.

Cook for 4 to 5 minutes more, stirring the onions, until the chicken is no longer pink and it reaches an internal temperature of 165º F.

Transfer the chicken to a platter and cover it to keep it warm.

Add the broth and vinegar to the skillet with the onions. Bring the mixture to boiling and boil gently, uncovered, for 5 minutes or until the liquid has reduced by about half.

Add the apples and coleslaw mix to the pan. Cook and stir gently for about 5 minutes or until the apples and cabbage are just tender.

Return the chicken and any accumulated juices back to the skillet to heat it through.

Transfer the chicken & slaw to a serving platter and serve with orange wedges.

Happy Fall!  ~Linda

Ginger Chicken with Apple Slaw (adapted from bhg.com)  Total Time Required: 30 minutes, Makes: 4 servings

Ingredients:

• 1-1/4 to 1-1/2 pounds skinless, boneless chicken breast halves 
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 red onion, cut into thin wedges
• 1 tablespoon grated fresh ginger
• 1/2 cup chicken broth
• 2 tablespoons cider vinegar
• 2 green cooking apples, cored and cut into 1/4-inch strips
• 3 cups (6 ounces) coleslaw mix with carrot 
• orange wedges for serving

Directions:

Cover the chicken with plastic wrap and lightly pound it to an even thickness. Cut it into serving sized pieces. Season the chicken with salt and pepper. In a large skillet, heat the oil over medium-high heat. When the oil is hot, add the chicken and cook it for 4 minutes. Turn the chicken over and add the onions and ginger to the skillet. Cook for 4 to 5 minutes more, stirring the onions, until the chicken is no longer pink and it reaches an internal temperature of 165º F. Transfer the chicken to a platter and cover it to keep it warm.

Add the broth and vinegar to the skillet with the onions. Bring the mixture to boiling and boil gently, uncovered, for 5 minutes or until the liquid has reduced by about half. Add the apples and coleslaw mix to the pan. Cook and stir gently for about 5 minutes or until the apples and cabbage are just tender. Return the chicken and any accumulated juices back to the skillet to heat it through. Transfer the chicken & slaw to a serving platter and serve with orange wedges.