Monday, May 04, 2009

chicken and apples in honey mustard sauce

From Simply Recipes' archive. As I was copying this recipe, I realized it's similar to the chicken and apple curry I posted here almost three years ago. Apparently I still like the combination. This was really good -- the sauce thickened up nicely and had a really strong sweet taste. Plus, there was enough left over to put on Shannon's smashed potatotes.

* 1/2 cup apple cider [I used natural apple juice]
* 1 1/2 teaspoons cornstarch
* Salt
* Freshly ground black pepper
* 1 Tbsp honey
* 1 Tbsp mustard
* 2 Tbsp seasoned dry breadcrumbs [I used plain]
* 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) [I have no idea what kind I used, and I sliced them thin... I seriously doubt either one matters much]
* 1/2 cup chicken broth
* Fresh parsley

1 Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.

2 Spread bread crumbs on a piece of wax paper, lightly coat chicken with crumbs.

3 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.

4 Add chicken broth, cover and simmer until chicken is tender, about 15 minutes.

5 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.

Serve with rice smashed potatoes. Serves 4.

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