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Chicken and Apples in Honey Mustard Sauce
Chicken and Apples in Honey Mustard Sauce
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Easy chicken and apple skillet with savory broth and sweet honey mustard glaze.
Ingredients:
  • 1/2 cup sweet apple cider
  • 1 1/2 teaspoons cornstarch
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon honey
  • 2 tablespoons Dijon mustard
  • 1/2 cup flour, for dredging
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 2 small unpeeled apples, cored and cut into eighths (use Fuji, Granny Smith, Jonathan, Jonagold, Pippin, or McIntosh apples, good cooking apples)
  • 1/2 cup chicken broth
  • Fresh parsley for garnish
Instructions:
  • Combine the apple cider, cornstarch, mustard, honey, salt, and pepper in a bowl and whisk until well blended. Set aside for later use.
  • Season the chicken generously with salt and coat it with a light layer of flour. Shake to remove any extra flour.
  • In a large non-stick skillet over medium-high heat, heat oil. Add chicken breasts and apple slices. Brown chicken on one side for 3-4 minutes, then flip and brown the other side.
  • Pour the flavorful broth and cider mixture into the pan. Bring to a gentle boil, then lower the heat, cover, and let it simmer until the chicken is tender, approximately 15 minutes.
  • Thicken sauce: Use a slotted spoon to transfer the chicken and apples to serving plates. Turn up the heat to high and let the sauce simmer for 1-2 minutes until it thickens. Drizzle the sauce over the chicken and apples, sprinkle with parsley, and serve with rice or noodles. Recipe adapted from Jean Kressy of the Boston Globe.

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