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Pan Seared Apple and Chicken Cutlets over Brown Rice


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

15 minutes


4 servings


*  non-stick cooking spray

4  boneless, skinless chicken breast cutlets, thinly sliced

*  poultry seasoning

1  Tbsp.  H-E-B Unsalted Butter

1  c.  chopped carrots

1  c.  thinly sliced leeks

2  Braeburn Apples, diced (or any semi-tart apple)

4  oz.  apple cider

2  c.  ready to serve brown rice


Bring a large skillet to Medium heat and spray with non-stick cooking spray.

Season chicken cutlets liberally with poultry seasoning and lay flat in hot skillet. Cook 1-2 minutes on each side; remove from pan and set aside.

Add butter to skillet, and sauté carrots and leeks 4 minutes. Add apples and sauté an additional 4 minutes.

Pour in apple cider and stir in brown rice. Place chicken cutlets back into the skillet and cover. Once rice has warmed through, about 5 minutes, uncover skillet and serve.
Nutritional Information
Serving size: 1 chicken cutlet and about 1 1/4 cups apple mixture, Calories: 366, Total Fat: 6.7g, Saturated Fat: 4g, Sodium: 181mg, Carbohydrates: 48g, Dietary Fiber: 6g, Protein: 29.5g

Overall Rating