Fall flavours - apples, cider . . .
Comfort foods as the nights grow longer, the temperatures drop, and silence spreads.
This recipe, from Simply Recipes, was an awesome addition to a weeknight dinner. It is a bit similar to Chicken Normandy, or “chicken à la normande” but without the added cream. We didn't miss the cream at all - the end results were AMAZING!
Chicken and Apples with Honey Mustard Sauce
1/2 cup sweet apple cider
1 1/2 teaspoons cornstarch
Salt
Freshly ground black pepper
1 Tbsp honey
2 Tbsp Dijon mustard
1/2 cup flour, for dredging
1 pound boneless, skinless chicken breasts
2 Tbsp olive oil
2 small unpeeled apples, cored and cut into eighths (use Fuji, Granny Smith, Jonathan, Jonagold, Pippin, or McIntosh apples, good cooking apples)
1/2 cup chicken broth
Fresh parsley for garnish
Whisk apple cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.
Salt the chicken well and dust in flour. Shake off the excess.
Brown the chicken breasts and apple slices: In a large non-stick skillet, heat the oil on medium to medium high heat. Once the oil is hot add the chicken breasts to the pan. Cook until well browned on one side, about 3-4 minutes.
Turn chicken, add apples, and cook until the chicken has browned on the other side.
Add broth cider mixture, cover and simmer: Add chicken broth and cider mixture to the pan and bring to a boil. Turn the heat down to low, cover the pot and simmer until chicken is tender, about 15 minutes.
Reduce sauce: With slotted spoon, remove chicken and apples to serving plates. Increase the heat of the pan to high and simmer the sauce for a minute or two until it thickens.
Spoon sauce over chicken and apples and sprinkle with parsley.
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