Apple Cider Chicken from a new Cookbook: The Perfect Diabetes Comfort Food Collection

Reading cookbooks that spark my creativity is one of my guilty pleasures.

Often, late in the evening I can be found with a stack of gorgeous picture-filled books by my side, a composition book in hand and my favorite pencil, sketching plating ideas, or variations of friends recipe to make them appropriate for our gluten-free life.

Sometimes, I don't even have to vary the recipe, it is perfect as is.

It is a joy to see people I've known for a while succeed, to publish their work for others to enjoy.
Today's recipe is one of these perfect as is recipes. Robyn Webb, is one of my favorite references for newly diagnosed diabetic patients.

Her new book,

The Perfect Diabetes Comfort Food Collection: 9 Essential Recipes You Need To Create 90 Amazing Complete Meals makes the transition to a diabetic appropriate diet even easier.

I was sent an advance copy and added it quickly to my Amazon pre-order list for addition to my clinic library.

This recipe for Apple Cider Chicken is naturally gluten-free and so tempting for these cooler nights.

I love the ease of preparation and have added this to my rotation for Meal Trains for friends and new moms. By including the sour cream and parsley to stir in after reheating, I can leave it out for my dairy free friends.
The chicken freezes and reheats perfectly, moist and tender and redolent of savory herbs.

Apple Cider Chicken-Gluten-Free

Author: Robyn Webb MS
Preparation Time: 15 minutes
Cooking time: 25 minutes including Sear time time
Servings: 4 servings

Combining tender chicken, tart apples with fragrant thyme and shallots, this recipe is finished with just a bit of sour cream. Perfect for the fall season and quick to serve

Ingredients:

• 4 Chicken breasts without tenderloin or boneless thighs
• 1 1/2 teaspoons olive oil
• 1 Granny Smith Apple-peeled and diced
• 1/4 cup minced shallots
• 2 teaspoons fresh minced thyme
• 1/2 cup apple cider
• 1/2 cup fat-free, low sodium chicken broth
• 2 tablespoons reduced fat sour cream
• 1 tablespoon minced fresh parsley

Instructions:

1. 1. Sear chicken as in Master Recipe (page 37).
2. 2. Add the oil to the pan on medium heat. Add the apples, shallots, and thyme to the pan and
   cook for 2 minutes. Add the apple cider and broth and bring to a simmer. Cook for 3 minutes.
3. Return the chicken and juices to the skillet and reduce to low. Simmer for 4 minutes. Add in
   the sour cream and parsley and serve.
   I added a grating of fresh black pepper just before serving. 

I wanted to use some of the wonderful patty pan squash that is still coming out of my garden as my vegetable. To make life even easier for me, I seared them before cooking the chicken, then kept them warm while finishing the dish.
Only one pan to clean!

Reprinted from The Perfect Diabetes Comfort Food Collection by Robyn Webb, MS, published by American Diabetes Association/October 2016

CALORIES 240

CALORIES FROM FAT 110

TOTAL FAT 12.0 g

SATURATED FAT 2.7 g

TRANS FAT 0.0 g

CHOLESTEROL 85 mg

SODIUM 150 mg

POTASSIUM 340 mg

TOTAL CARBOHYDRATE 10g

DIETARY FIBER 1 g

SUGARS 7 g

PROTEIN 22 g

PHOSPHORUS 200 mg

EXCHANGES/CHOICES:

1/2 Fruit; 3 Protein, lean; 1 1/2 Fat