One pan dinners are on my favorite list. In this recipe, my favorite iron skillet is pan, container and story star! I roasted the chicken breasts and added the fresh apple slices near the end so they were slightly caramelized but crispy tender. I went to one of the rosemary bushes by our gate and cut 2 sprigs – one for scattering on the chicken and apples plus one for you!
What makes this small iron skillet a story star you ask? The pan is nearly 60 years old and Joe brought it with him when we got married in 1963. He tells the first stories about it. When he was in the Army 1960-1962, he enjoyed using it to pan for gold with a friend near Fort Baker! Since then, it has been used countless times for cooking for our family. This is the pan in which I make his favorite eggs, cornbread, and the family favorite, Dutch Baby!
Apple Rosemary Chicken with Maple Butter Sauce Serves 2
2 Boneless, skinless Chicken Breasts
1 Tablespoon Olive oil
1 Tablespoon butter
2 large apples, peeled and sliced (This time I used Honeycrisp)
Salt and pepper
Fresh rosemary, 2 sprigs
Maple Butter Sauce
3 Tablespoons butter, melted
2 Tablespoons maple syrup
Blend butter and syrup and heat but do not bring to simmer.
Preheat oven to 425 degrees. Heat butter and olive oil in small iron skillet, add seasoned chicken breasts, and brown slightly on both sides. Strip rosemary leaves from stem and finely chop. Scatter rosemary over chicken breasts before placing in preheated oven. After 15 minutes, add freshly sliced apples around the edge of the pan. Spoon Maple Butter Sauce over chicken and apples and bake until the apples begin to brown on the edges. Baste with sauce from the pan at least one time while the browning finishes. Sprinkle with cinnamon and allow to sit for 10 minutes before serving.