Description
Tender boneless chicken breasts cooked with sweet and tart apple slices in a luscious honey mustard sauce made from apple cider, Dijon mustard, and honey. This comforting and savory dish is pan-seared then simmered to perfection, creating a delicious balance of flavors that pairs wonderfully with rice or noodles.
Ingredients
Units
Scale
Sauce
- 1/2 cup sweet apple cider
- 1 1/2 teaspoons cornstarch
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon honey
- 2 tablespoons Dijon mustard
Chicken and Apples
- 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)
- 1/2 cup chicken broth
- Fresh parsley, for garnish
Instructions
- Prepare the sauce mixture: In a bowl, whisk together the apple cider, cornstarch, Dijon mustard, honey, salt, and freshly ground black pepper until well combined. Set this mixture aside to later thicken the sauce.
- Season and dredge the chicken: Generously salt the chicken breasts and lightly coat them in the flour, shaking off any excess to ensure an even, thin layer for browning.
- Brown chicken and apples: Heat the olive oil in a large non-stick skillet over medium to medium-high heat. Once hot, add the chicken breasts and cook without moving them for about 3 to 4 minutes until the first side is well browned. Flip the chicken, add the apple slices around the chicken in the pan, and continue cooking until the chicken is browned on the second side.
- Add broth and sauce mixture, then simmer: Pour the chicken broth and the prepared cider-mustard-honey mixture into the pan. Bring to a boil, then reduce the heat to low. Cover the pan and simmer gently for about 15 minutes, or until the chicken is tender and cooked through, allowing the flavors to meld and the apples to soften.
- Reduce the sauce: Remove the chicken and apples from the pan using a slotted spoon and place them on serving plates. Increase the heat to high and let the sauce simmer for 1 to 2 minutes until it thickens slightly for a concentrated flavor and glossy finish.
- Serve and garnish: Spoon the thickened honey mustard sauce over the chicken and apples, sprinkle with fresh parsley for freshness, and serve immediately alongside rice or noodles as preferred.
Notes
- The sauce is mild and subtle; for a more intense honey mustard flavor, double the apple cider, mustard, and honey mixture and omit the chicken broth.
- Avoid using Red Delicious apples as they do not cook well in this recipe. Recommended apples include Fuji, Granny Smith, Jonathan, Jonagold, Pippin, or McIntosh.
Nutrition
- Serving Size: 1 serving
- Calories: 339
- Sugar: 11g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 70mg
