A simple white wine pan sauce brings this one-skillet dinner together. Perfect for a fall evening - or anytime you’re in the mood for a fresh and easy, tasty meal.
- 1 tablespoon olive oil
- 1 pound of Pink Lady apples, halved at the stem ends (about 4 apples)
- 1-1/2 pounds pre-cooked, chicken sausage (8 links)
- 1/4 cup of dry white wine
- 2 tablespoons of white wine vinegar
- 6 cups of fresh spinach (may substitute watercress, arugula or similar fresh, leafy green)
- kosher salt to taste
- fresh ground pepper to taste
Prep: Core and halve Pink Lady apples. Heat oil in a large cast-iron or other heavy skillet over medium-high heat.
Saute: Add apples cut side down to the pan and cook, turning occasionally, until golden brown, 5–8 minutes. Prick sausages with a fork, add to skillet with apples, and cook, turning occasionally, until browned, an additional 10–12 minutes.
Finish: Add wine and vinegar to skillet. Bring to a boil, reduce heat, and simmer until thickened (liquid should coat a spoon), about 4 minutes. Add spinach and toss to coat; season with salt and pepper. Serve in the pan right on the table spooning sauce back over the mix.
Prep Time: 30 minutes
Nutritional Details Per Serving
Calories: 200 calories
Carbohydrates: 10 grams
Fat: 11 grams
Protein: 15 grams
We encourage you to experiment – it’s fun to add your own flair and favorite flavors! Substitute balsamic vinegar for white wine vinegar or saute complimentary veggies with the apples. Yellow onions, red garnet yams or dried cranberries pair well. Or finish the dish with a sprinkle fresh thyme on top.