Chicken with Cider Mustard Sauce
If you’ve been apple picking lately, chances are you still have a lot of apples on hand. Like us. I estimate there’s at least 15 pounds still waiting for me in the refrigerator. And if you’re like me, there’s only so much pie, crumble, crisp, Betty, etc. you can handle (my mind says “yes”, but my booty says “no!”). So how ’bout cooking up dinner with them apples?
Chicken with Cider Mustard Sauce (adapted from the Nutrition Action Healthletter)
4 boneless, skinless chicken breasts (approx. 4 oz. each) 2 T. canola oil, divided 3 shallots, minced 2 apples, peeled, cored & diced 1 c. apple cider 3 T. country Dijon mustard (or any grainy mustard) Freshly ground black pepper and Kosher salt to taste
Put the chicken in a plastic Ziploc bag and pound to an even thickness of 1/2-inch. Heat 1 T. of oil in a large skillet over medium heat. Sauté the chicken in two batches until browned, about 4-5 minutes each side. Transfer to a plate and tent with foil to keep warm.
In the same skillet, add the remaining 1 T. of oil and sauté the shallots and 1/2 the diced apples for 3 minutes. Add the cider and boil until it’s reduced by half, about 5 minutes. Remove from heat and mix in the remaining apple and the mustard. Season generously with pepper. Pour the sauce over the chicken.
Serves 4.
P.S. The Nutrition Action hyperlink up there leads you to some other tasty looking, healthful recipes incorporating apples . . . .
© 2010, Sarah. All rights reserved.
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