Chicken with Apples and Chardonnay Reduction

Original Recipe by: Kendall-Jackson

SERVINGS: 4

PREP TIME: 20 minutes

COOK TIME: 30 minutes

TOTAL TIME: 50 minutes

Ingredients

• 2 tb butter or oil

• 1 lb boneless skinless chicken breast, cut into strips or cubes

• Salt and pepper

• 1 medium onion, thinly sliced

• 1 tsp paprika

• ¼ tsp cinnamon

• ½ c Chardonnay

• 1 large apple, thinly sliced

Directions

Cook Chicken

1. Over medium high heat, heat 1 tablespoon of butter or oil in a skillet. Add the chicken, season with salt and pepper, and cook until lightly browned and no longer pink inside. Transfer the chicken to a plate.

Cook Apples

2. Add the remaining tablespoon of butter or oil to the skillet and cook the onions until soft and translucent, 5-7 minutes. Add paprika, cinnamon, salt, and pepper, and cook for 1 more minute. Pour in the Chardonnay and add the apples. Stir the mixture to coat the apples evenly and spread them out in the pan. Simmer for 5 minutes, or until the apples reach desired consistency.

Heat Chicken

3. Fold back in the chicken and heat for 1-2 more minutes, until heated through.

Choosing the Right Apple for the Dish

The type of apple you use can subtly shift the flavor profile of this dish, so it’s worth picking the right one for your taste:

• Honeycrisp – A balanced option with sweetness and crunch; perfect for a juicy, well-rounded bite.

• Granny Smith – Tart and firm, these apples hold up well to heat and add a tangy contrast to the savory chicken.

• Gala – Mild and sweet, great if you prefer a softer, mellow apple flavor.

• Fuji – Super sweet and crisp; ideal if you want to lean into the caramelized side of the dish.

• Pink Lady – A nice middle ground with tartness and sweet complexity, making it a versatile choice.

No matter which variety you choose, be sure to slice them thinly so they cook evenly and soak up all the delicious Chardonnay-infused sauce.