This is another recipe from Eating Well Magazine Winter 2003. I had all these ingredients and it is supposedly a meal made in 30 minutes. Well, it took me 40 minutes, and an additional 8-10 for the sides.

• 2 apples, peeled and slice thin
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon cinnamon
• 3 teaspoons olive oil, divided (These are what the recipe calls for. My amounts were approximations because I do not take the time to measure out oil for adding to skillets for sauteing and the like.)
• 3 teaspoons butter, divided (see above note)
• 1 1/2 teaspoons Herbs de Provence
• 1/2 teaspoon salt or to taste (see note above for salt and pepper as well)
• 1/4 teaspoon freshly ground pepper
• 1 1/2 pounds boneless skinless chicken breast; I had thawed four for this recipe and have no idea how much they actually weighed. Be sure to thaw the chicken!)
• 1 cup chicken broth
• 1 teaspoon freshly grated lemon peel

First make the apple compote: Take two apples, peel them, and slice thin. Put in a bowl and mix with the  lemon juice and cinnamon. I cooked this in a little oil and butter in my cast iron skillet. That took about 5 minutes to cook. Set aside and keep the compote warm. Add 5-7 minutes for peeling the apple and squeezing and zesting the lemon. And another 2 minutes for cleaning the skillet and finding a bowl to hold the compote.

Mix 1 teaspoon of herbs with the salt and pepper. This does not look like enough seasoning but it is. Place chicken between two pieces of plastic wrap and pound with mallet until 1/2-inch thick. This went rather smoothly. I got to use the meat mallet Hubby had found that is all of one piece. It just won’t do to be pounding meat and have the head of the mallet go flying across the kitchen! Anyway, sprinkle both sides of the flattened chicken with the seasoning mixture.

Heat the remaining butter and oil in the skillet. Heat over high heat. Add half the chicken and cook until no longer pink 2-3 minutes per side. Remove to platter and repeat with the other half of the chicken. Here is when I begin to get the idea that perhaps this recipe was made for 6 chicken breasts…did say it served six. Too bad, for Hubby and me I have the four. When chicken is done, remove to platter to keep warm.

Add broth, lemon zest, and remaining herbs de Provence to the skillet. Cook stirring to scrape up any browned bits from the bottom of the skillet. Bring to boil and cook for about 3 minutes until slightly reduced. I kept cooking a few more minutes because it did not look reduced to me. Spoon sauce over chicken and serve with the apple compote.

The magazine suggested serving this with orzo and green beans. I served it with leftover sweet potato mash and cooked mixed vegetables from frozen. If one were to make the orzo and beans this meal would take longer. The entire time I was focused on the cooking the chicken and compote. Next time around, I won’t have to keep referring to the recipe and that may shave 5 minutes or so from the prep and cook time.

This is a tasty chicken dish. I will make this again. I may leave out the apple compote and make a savory lemon sauce/gravy to pour over, or maybe an orange sauce! I think orange would complement the Herbs de Provence very nicely.