1/2 pound bacon
1 can of frozen apple juice
1 Green apple
1 sweet white onion. like a Vidalia onion . A stinky, strong yellow one wont work, would be too over powering for what we r trying to accomplish here
4 skinless, boneless chicken breasts
cornstarch
salt
pepper
paprika
vegetable oil
chopped pecans
Cut the bacon up small and fry it, drain on a paper towel - set aside. Reserve about 2-3 tablespoons of the bacon drippings. Season the chicken on both sides with the salt, pepper and paprika, on both sides. Heat vegetable oil and bacon drippings in a large frying pan. Add the chicken Keep heat at a medium. You want the chicken to seal in on both sides. Meanwhile, half, then quarter the apple. Core the pieces, then slice them. Chop the onion up.
Open the can of juice and add 2 cups of water to it. Take about 3 tablespoon of cornstarch and add some water to it and whisk it up. Set aside. Once the chicken is golden brown on both sides, remove it. Add the onion, and apple. cook until the onions are opaque. Add the juice and re-add the chicken. Let simmer for about 25 minutes, on medium heat. When done remove the chicken( poke it and make sure the juices run clear) and place on a serving platter. Bring the apple and liquids up to a low boil, re stir the cornstarch and add about half. You dont want it as thick as a gravy. Add more if needed. Use a whisk and mix in well. Pour over the chicken, sprinkle generously with the bacon pieces and pecans and serve. We had this last night and it was very very good!!!
We tried this, the cashier forgot to ring up our onion so we had to make due with onion powder. We didn't have paprika, but we improvised with seasoning salt and others. Used a cup less water with the juice, and skipped bacon altogether. It still turned out soooo good, after the chicken simmered for 25 minutes it was so tender and flavorful. Thank youu Julia, yummmm!
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