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Chicken and Apples with Honey Mustard Sauce
Chicken and Apples with Honey Mustard Sauce has lightly breaded chicken breasts cooked with tender red delicious apples. A fantastic honey mustard sauce is drizzled over the top before serving.
Yield: 4 servings
Prep: 15 minsCook: 25 minsTotal: 40 minutes
Ingredients
- 1/2 cup apple cider
- 1 1/2 teaspoons cornstarch
- Pinch of salt
- A few grinds of pepper
- 1 tablespoon of honey
- 1 tablespoon of Dijon mustard
- 1/4 cup seasoned dry bread crumbs
- 4 (4-ounce) boneless, skinless chicken breasts, trimmed of all fat
- 2 tablespoons canola oil
- 2 unpeeeled Red or Golden Delicious apples, cored and cut in eighths
- 1/2 cup chicken broth or stock
- Chopped fresh parsley for serving
Instructions
- In a medium bowl, whisk together the apple cider, cornstarch, salt, pepper, honey, and mustard. Mix well and set aside.
- Lightly sprinkle the breadcrumbs onto both sides of the chicken pieces.
- In a large non-stick skillet, heat the canola oil. Add chicken and cook over medium heat until golden brown on one side, about 3 minutes. Turn chicken, add apples, and cook until chicken is golden brown on both sides, about 3 minutes longer.
- Add broth. Cover and simmer on medium heat until the chicken and apples are tender, about 10 minutes. Using a probe thermometer, check the chicken in the thickets part of one piece. If chicken reaches 150 degrees F. before the apples are done, remove chicken and continue to cook the apples for another few minutes. (Note that the residual heat will continue to cook the chicken while it rests.)
- With a slotted spoon, remove the chicken and apples to a serving plate. Whisk cider mixture again and add to the skillet. Cook and stir over high heat until slightly thickened and bubbling, 1 to 2 minutes. Spoon the sauce over the chicken and apples and sprinkle with parsley. Serve immediately.
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Notes
This recipe was adapted from a recipe printed in the Boston Globe and developed by Jean Kressy. Her version used Golden Delicious apples.
