Poached Chicken Breasts in Wine & Applesauce


A simple, but elegant chicken dish using applesauce with wine for the finishing sauce.

  • Serving Size
  • Yields
    6 Servings


  • 1 cup applesauce
  • 6 boneless and skinless, single chicken breasts
  • 1/2 cup semi-dry white wine
  • 1 tablespoon(s) olive oil
  • 2 garlic cloves, chopped fine
  • 1 teaspoon(s) crumbled thyme leaves
  • 1/2 teaspoon(s) each salt and pepper


  1. Flatten chicken with a mallet or the sides of a cleaver, place in a glass dish, sprinkle evenly with thyme, salt and pepper and pour wine over all.
  2. Cover and refrigerate for at least ½ an hour.
  3. Heat oil on high heat in a skillet.
  4. Sauté garlic until just slightly browned.
  5. Add chicken breasts, reserving wine and sear on both sides.
  6. Lower heat to medium.
  7. Pour in reserved wine and applesauce.
  8. Cover and simmer about 15 minutes.
  9. Adjust seasonings. Serve with green vegetable and crusty bread.