Oral Allergy Syndrome Friendly Pan-Seared Chicken with Apple Pan Sauce

Total time40 min

Prep time10 min

Cook time30 min

Oral Allergy Syndrome Friendly Pan-Seared Chicken with Apple Pan Sauce

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp salt
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the pan sauce

2 medium apples (such as honeycrisp or fuji), peeled, cored, and thinly sliced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
1 tbsp unsalted butter
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1 cup chicken broth
1 tbsp apple cider vinegar
1 tsp honey
¼ tsp salt

For serving

1 tbsp fresh parsley, chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Pat the chicken breasts completely dry with paper towels and season both sides evenly with the 1/2 tsp salt.
2
Heat the olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until shimmering. Add the chicken breasts smooth-side down and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan.

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