Main Dishes

CHICKEN AND APPLES IN HONEY MUSTARD SAUCE

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This wonderful chicken and apples in honey mustard sauce makes a great weeknight dinner because it cooks up quickly. But it’s delicious enough that you could serve it for a more formal occasion as well! This recipe, originally clipped from the pages of the Boston Globe, was developed by Jean Kressy, food editor for the Boston Globe and contributing editor for Cooking Light.

4
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
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. Lightly sprinkle the breadcrumbs onto the chicken pieces. 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. Add broth. Cover and simmer on medium heat until the chicken and apples are tender, about 15 minutes. 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.
Nutritions

Calories
152

Sodium
718mg
29% DV

Fat
8g
12% DV

Protein
6g
12% DV

Carbs
13g
4% DV

Fiber
2g
8% DV