Prepare the chicken by washing and drying it thoroughly. Cut into long strips about ⅓ inch thick. Season both sides with salt and black pepper.
1 lb Chicken Breast, Salt, Black Pepper
Heat a skillet over medium heat. Add 1 teaspoon of olive oil and ½ tablespoon of butter. Once hot, add the chicken strips and fry until they turn slightly golden on both sides.
½ tablespoons Butter, 1 teaspoons Olive Oil, 1 lb Chicken Breast
Add the herbes de Provence and finely chopped garlic to the skillet. Stir well to combine.
1 teaspoons Herbs de Provence, 2 cloves Garlic
Pour in the white wine and increase the heat to high. Cook for about 3 minutes, or until the alcohol from the wine has evaporated.
¼ cup White wine
Add the apple slices to the skillet. Cover and reduce the heat to low. Let cook for approximately 10 minutes, or until the apples have softened.
8 oz Apples
Incorporate the remaining ½ tablespoon of butter, mixing gently until the butter melts and creates a creamy sauce.
½ tablespoons Butter
Serve immediately.
Optional: Garnish with finely chopped herbs for extra flavor and color.
Quick Note
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Notes
If you end up with a lot of liquid in the pan after caramelizing those juicy apples, no stress—it'll cook down into a tasty sauce, especially once you add some wine or broth.
Want a bit more texture? Toss in some chopped nuts like walnuts or pecans with the apples. They bring a great crunch and a nutty taste that goes so well with both the chicken and apples.
I swear by using a cast-iron skillet for this. It's great for even cooking and getting those apples and chicken just right. But really, any heavy pan does the trick.
Think about pairing this with something that'll soak up all that amazing sauce—mashed potatoes, creamy polenta, or a slice of crusty bread if you're not watching your carbs.
And don't rush to slice the chicken right after cooking. Giving it a good 5-10 minute rest lets the juices settle back in, making each bite juicier and more flavorful.