Tuesday, November 02, 2010

Recipe: Skillet Chicken with Apples

Tonight's dinner is a keeper!  I had chicken breasts and apples and did a quick search online for a recipe.  I hit the jackpot with this one from Simply Recipes.  It uses the aforementioned apples, chicken and then apple cider, chicken broth, honey and Dijon mustard.  I think any mustard would be good with this recipe though.  Next time, I will make it with Peter Christian's mustard and omit the honey.
I served it with spinach, sweet potatoes and peeled oranges.
The sauce has a sweetness to it, but is not sweet.  Likewise, the mustard flavor is not overly strong.  I altered the ingredients slightly and loved the results.

Chicken and Apples in Honey Mustard Sauce Recipe

3/4 cup apple cider
1 1/2 teaspoons cornstarch
Freshly ground black pepper
1 Tbsp honey
1 Tbsp Dijon mustard
2 Tbsp seasoned dry breadcrumbs
4 4oz chicken breasts
1 Tbsp Canola oil
2 small peeled apples, cored and cut into large chunks
1 cup chicken broth
Fresh parsley

Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.
Spread bread crumbs on a piece of wax paper, lightly coat chicken with crumbs.
In a large non-stick skillet, heat the oil and add the chicken breasts. Cook over medium heat until golden brown on one side, about 3 minutes. Turn chicken, add apples, and cook until browned on the other side.
Add chicken broth, cover and simmer until chicken is tender, about 15 minutes.
With slotted spoon, remove chicken and apples to serving plates. Whisk cider mixture again and add to skillet. Cook and stir over high heat until lightly thickened and bubbly, 1 to 2 minutes. Spoon over chicken and apples, sprinkle with parsley.

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