Ingredients:
3 pounds (about 6 large) McIntosh apples, peeled,
cored and cut into 1/2-inch slices
2 tbsps butter, divided
1 tsp ground cinnamon
1 large egg, lightly beaten
3/4 cup all purpose flour
3/4 tsp salt
1/4 tsp freshly ground black pepper
12 chicken tenders (about 1 3/4 pounds)
2 tbsps olive oil
Directions:
1. Cook apples,1 tbsp butter and cinnamon in large saucepan over medium heat, stirring occasionally, until apples have broken down, about 40 minutes.Add 1 cup water after 25 minutes, if sauce is extremely thick and beginning to brown. If you prefer smooth applesauce, puree with immersible blender, or transfer to blender and process until smooth.
2. Meanwhile, pour egg into shallow baking pan or deep-dish plate.Blend flour, salt and pepper in another shallow baking pan;mix well.
3. Dip chicken tenders into egg, turn to coat, then shake off excess egg. Dip one side of tender into flour mixture, then other side to coat. repeat with remaining tenders. Discard leftover flour mixture.
4. Heat 1 tbsp olive oil and 1 1/2 tsps remaining butter in large nonstick skillet over medium-high heat. Cook half of chicken until golden brown, about 6 minutes, turning once. Transfer to paper towels to drain. Repeat with remaining tenders.
5. Serve hot with applesauce.
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