Pan-Seared Chicken with Michigan Apple and Sage Jus

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken breasts pan-seared and served with a savory jus made from fresh Michigan apples and fragrant sage, capturing a regional flavor profile. This American-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 American cuisine 350 cal/serving

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Ingredients

2 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp unsalted butter
6 fresh sage leaves
1 medium, peeled and diced (about 1 cup) Michigan apple
1 small, minced shallot
1/3 cup dry white wine
1 cup chicken broth

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Instructions

Step 1: Season 2 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, then transfer to a plate and cover loosely with foil.
Step 3: Lower heat to medium and add 1 tbsp unsalted butter and 6 fresh sage leaves to the skillet. Once butter foams, add 1 small minced shallot and sauté for 1-2 minutes until translucent and fragrant.
Step 4: Stir in 1 cup diced Michigan apple and cook for 3-4 minutes until the apple softens and edges caramelize.
Step 5: Deglaze the pan with 1/3 cup dry white wine, scraping up browned bits, then add 1 cup chicken broth and simmer for 5-7 minutes until the jus reduces and thickens slightly.
Step 6: Return chicken breasts to the pan and spoon jus over them to rewarm for 2 minutes before serving.