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    Seared Organic Chicken Breast with Apples with Wild Mushrooms Recipe

    (serves 4)

    4 each boneless chicken breast halves.
    “Mrs. Dash” seasoning to taste
    4 tbs All purpose flour
    4 tbs olive oil
    1 ¼ lb oyster mushrooms (or button), sliced
    2 each large shallots, diced
    2 cups granny smith apples, peeled and diced
    1 ½ cups low-salt chicken broth
    1 cup dry white wine
    1 ½ tbs fresh thyme, chopped, or 1 ½ teaspoons dried
    1 ½ tbs fresh tarragon, chopped, or 1 ½ teaspoons dried


    1. Sprinkle chicken liberally with Mrs. Dash then dust liberally with flour.
    2. Heat the olive oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to plate and set aside.
    3. Add mushrooms to the skillet along with the shallots and apples. Sauté until mushrooms are cooked through and juices are reduced to a glaze, about 6 minutes.
    4. Add broth and wine to the skillet. Bring the liquid to a boil then simmer until reduced by half, about 8 minutes.
    5. Return chicken to the skillet along with the thyme and tarragon. Simmer until chicken is cooked through and liquid thickens to a sauce-like consistency, about 6 minutes.
    6. Re-season with salt and pepper. Transfer chicken and sauce to plates.
    For those with mouth sores or oral cancers, consider pureeing this recipe. To make one serving:
    Combine 1 cooked chicken breast from above, 1 cup warm chicken stock and 1 cup of the vegetables into a blender and puree until smooth. Adjust stock for desired consistency.

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