The sauce this recipe produces is fairly mild. If you would like a more intensely honey-mustard sauce, double up on the apple cider/mustard/honey mixture and skip the broth.
Please do NOT use red delicious apples for this recipe. That variety of apple simply does not cook well.
- 1/2 cup sweet apple cider
- 1 1/2 teaspoons cornstarch
- Freshly ground black pepper
- 1 tablespoon honey
- 2 tablespoons Dijon mustard
- 1/2 cup flour, for dredging
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons extra virgin 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
1 Whisk apple cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.
2 Salt the chicken well and dust in flour. Shake off the excess.
3 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.
4 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.
5 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.
Serve with rice or noodles.