Saturday, March 8, 2008

Chicken and Apples in Honey Mustard Sauce

Servings: 4 people

  • 1/2 cup apple cider
  • 1 1/2 teaspoons cornstarch
  • salt
  • pepper
  • 1 Tbsp honey
  • 1 Tbsp mustard
  • 2 Tbsp seasoned dry breadcrumbs
  • 4 4oz chicken breasts
  • 1 Tbsp olive oil
  • 2 small unpeeled apples, cored and cut into eighths (use Golden delicious, Granny Smith, Jonathan, Pippin, or McIntosh apples, see cooking apples chart)
  • 1/2 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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