Chicken with goat cheese and apple sauce

Chicken with goat cheese and apple sauce
  • 4 servings
  • 0:20 Preparation
  • 0:20 Cooking
  • 0:40 Total Time


Add all
  • 4

    chicken breast or 8 thighs, boneless (about 450 g/1 lb)

  • 1 Tbsp.
    (15 mL)

    butter or oil

  • 1/2 cup
    (125 mL)

    apple juice

  • 1 cup
    (250 mL)

    chicken bouillon

  • 2

    apples, pealed, cored, and cut in thin slices

  • 8 oz
    (160 g)

    creamy goat cheese

  • fresh parsley, chopped (to taste)


Heat butter in a skillet over medium-high heat. Add chicken and brown each side for a few minutes. Add apple juice, chicken bouillon, and apples. Season to taste.

Bring to boil and cook covered on low for about 5 minutes. Turn chicken and continue cooking for 10 minutes, or until the drippings are clear or until meat thermometer reaches inner temperature of 77° C (170° F).

Remove chicken and set aside. Leave apple sauce in the hot skillet.

Preheat oven to 180° C (350° F). Cut goat cheese into medallions, then coat in chopped fresh parsley.

Slice chicken breasts and arrange on serving plates, alternating cheese medallions and chicken slices. Put the plates in the oven for a few minutes to heat the cheese.

Drizzle with apple sauce and garnish with sprigs of tarragon, if desired.

Source: Exceldor