apple chicken

1 1/4 teaspoons vegetable oil
6 boneless, skinless chicken breast halves, cut into 1/2 inch cubes (I just left bigger pieces of chicken)
4 Granny Smith apples, cored and sliced into 1/2 inch wedges
3/4 cup dry white wine
3/4 cup chicken broth
1/3 cup brown sugar
1/4 cup cider vinegar
3 Tbsp cornstarch
2 Tbsp Worcestershire sauce
1/2 tsp salt
1 teaspoon black pepper

Heat oil in large nonstick skillet. Add chicken and brown on all sides. Add apple slices, saute 3 minutes, stirring occasionally. Add 1/2 the wine and chicken broth, reduce heat, cover, and simmer 10 minutes. Mix remaining wine and broth together with remaining ingredients; add to skillet. Cook over medium heat, stirring constantly until sauce thickens.

A great fall dish-- we served it with mashed potatoes, peas, and these homemade rolls (substituting some of the ingredients to make them a little healthier-- Abigail and I are happily back on the wheat with little to no effects).

Apple Pie Brownies

I know it's been awhile since I've posted at all, but I finally got around to trying my hand at one of Jonathan's favorite childhood memories. He claims it was as good as he remembers.

1 stick butter, melted
1 cup sugar
1 egg
1 – 1 1/2 cups chopped apple (I used 2 apples)
1/2 cup walnuts, optional
1 cup flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 Tbs. cinnamon

Grease a 9″ square baking pan. In a large bowl, beat the melted butter, sugar and eggs. Stir in the apples and nuts. Mix in the dry ingredients and pour into the pan. Bake at 350 degrees for 45-50 minutes.

Now to find the energy to update the pictures on this blog...