Chicken Sautéed with Apples

Chicken Sautéed with Apples

My brother and sister in law moved to a new house on the outskirts of town this year. The house is beautiful and came with a small orchard! So this fall is filled with apples! I thought it would be fun to share some seasonal recipes that will be prefect for the next 2 months. I love these chicken dishes that use minimal pans, which makes for an easy clean up. The apples and onion compliment the chicken so well, and the sauce adds just the right amount of extra flavor.

Chicken Sautéed with Apples

 

4 boneless chicken breasts

1 Tbl. olive oil

1 Granny Smith apple, peeled and sliced

1 c. apple juice

1 onion, thinly sliced

1 garlic clove, minced

½ tsp. thyme

½ tsp. salt

2 Tbl. Dijon mustard

 

Pound chicken to ¾ inch thickness. Heat the olive oil in a 10-inch skillet over medium-high heat. Add the chicken and sauté until golden brown. Stir in the apple, apple juice, onion, garlic, thyme and salt and reduce the heat. Simmer, covered, for 6 to 8 minutes or until the chicken is cooked through. Remove the chicken, apple and onion with a slotted spoon to a platter and keep warm. Bring the pan juices to a boil and cook to reduce the liquid, stirring constantly. Whisk in the Dijon mustard and serve over the chicken, apple and onion.

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