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Chicken and Apples in Honey Mustard Sauce - A Family Feast

Chicken and Apples in Honey Mustard Sauce

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4 servings


This recipe was adapted from a recipe printed in the Boston Globe and developed by Jean Kressy.


  • ½ cup apple cider
  • 1 ½ teaspoons cornstarch
  • Pinch of salt
  • A few grinds of pepper
  • 2 tablespoons honey mustard OR one tablespoon each honey and Dijon mustard
  • 2 tablespoons seasoned dry bread crumbs
  • 4 (4-ounce) boneless, skinless chicken breasts, trimmed of all fat
  • 1 tablespoon canola oil
  • 2 unpeeeled Golden Delicious apples, cored and cut in eighths
  • ½ cup chicken broth
  • Chopped fresh parsley


  1. In a medium bowl, whisk together the apple cider, cornstarch, salt and pepper, and the honey mustard (or honey and Dijon mustard). Mix well and set aside.
  2. Lightly sprinkle the breadcrumbs onto the chicken pieces.
  3. 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.
  4. Add broth. Cover and simmer on medium heat until the chicken and apples are tender, about 15 minutes.
  5. 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.