Easy and quick chicken breasts with apples simmered in broth, with a honey mustard sauce.
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Looking for a quick and easy chicken breast recipe? This one is perfect for fall.
Everything cooks in one pot, in 30 minutes. We like to serve it with rice or pasta, a great way to soak up that extra sauce!
This recipe is a version of one that came from my friend Heidi in Massachusetts who pulled it from the Boston Globe years ago.
For more information on which apple varieties are best for baking, check out our guide to apples.
Chicken and apples in honey mustard sauce
The sauce in this recipe is quite mild. If you want a more intense honey-mustard sauce, double the cider-mustard-honey mixture and omit the broth.
Please DO NOT use Red Delicious apples in this recipe. This apple variety just doesn’t cook well.
ingredients
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1/2 cup sweet apple cider
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1 1/2 teaspoons cornstarch
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Salt
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Freshly ground black pepper
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1 tablespoon of honey
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2 tablespoons Dijon mustard
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1/2 cup flour, for dredging
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1 pound boneless, skinless chicken breast
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2 tablespoons extra virgin olive oil
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2 small unpeeled apples, cored and cut into eighths (use Fuji, Granny Smith, Jonathan, Jonagold, Pippin or McIntosh apples, good cooking apples)
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1/2 cup chicken broth
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Fresh parsley for garnish
method
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Whisk together apple cider, cornstarch, mustard, honey, salt, and pepper:
(to taste) in a bowl. Put aside.
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Salt the chicken well and dust with flour:
Shake off the excess.
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Fry the chicken breast and apple wedges:
In a large non-stick skillet, heat the oil over medium to medium heat. Once the oil is hot, add the chicken breasts to the pan. Fry until well browned on one side, about 3-4 minutes.
Turn chicken over, add apples and fry until chicken is browned on other side.
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Add the broth/cider mixture, cover and simmer:
Add the chicken broth and cider mixture to the pan and bring to a boil. Reduce the heat to low, cover the pot and simmer until the chicken is tender, about 15 minutes.
What is the temperature of cooked chicken?CONTINUE READING:
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Reduce sauce:
Using a slotted spoon, transfer chicken and apples to serving plates. Increase the heat of the pan to high and let the sauce simmer for a minute or two until it thickens.
Pour sauce over chicken and apples and sprinkle with parsley.
Serve with rice or noodles.
The recipe was adapted by Jean Kressy of the Boston Globe.
Links:
Chicken Sausage with Apple Salad – by Steamy Kitchen
Gouda Stuffed Chicken with Apple Pan Sauce – by Recipe Girl
