Autumn Apples
Skillet Granola-Apple Crisp
3 Tbsp. unsalted butter 1 1/2 cups store-bought oat gra- nola,
1 Tbsp. sugar, plus 1/4 cup 5 crisp apples, such as Fuji or Gala (about 2 1/2 pounds), peeled, cored and cut into 1/2-inch pieces
1/2 tsp. pumpkin pie spice 1 Tbsp. fresh lemon juice
Apple Moons
Preheat the oven to 350 degrees. Melt the butter in a medium nonreactive and oven safe skillet
Slice an apple into crescents. Spread with peanut or almond butter and press granola on top.
Chicken with Apple, Onion and Cider Sauce
4 boneless, skinless chicken breasts (about 2 pounds)
Kosher salt & freshly ground pepper 2 to 3 Tbsp. vegetable oil 1 lg. red onion, cut into lg. pieces 1 sweet cooking apple, cored and cut into large pieces 3 Tbsp. apple cider vinegar 1 1/2 cups low-sodium chicken broth
2 Tbsp. cold unsalted butter 1 handful fresh parsley, roughly chopped
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Preheat the oven to 350. Heat a large
skillet over medium-high heat. Season the chicken breasts with salt and pep- excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth- 5 minutes per side. Transfer to a bak- about 8 minutes.
wilted slightly and the apple is golden
and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes broth and return to a boil. Cook until the broth reduces by half. Remove from the whisk in the butter.
Remove the chicken from the oven;
add any collected juices to the sauce. Divide the chicken among four plates sauce over each piece. Sprinkle with the parsley.
- spoon sugar and toss until the sugar is dissolved and the granola is well- coated. Transfer to a bowl; set aside. (Reserve the skillet.)
Pour the apples into the skillet;
granola mixture evenly over the top and transfer the skillet to the oven. Bake until the crisp is bubbling and minutes. Serve warm.
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