Rating: 3 stars
940 Ratings
  • 1 star values: 131
  • 2 star values: 295
  • 3 star values: 184
  • 4 star values: 152
  • 5 star values: 178

On the table in 25 minutes or less, this autumnal chicken dinner offers a big payoff (tons of flavor) with very little investment. Boneless, skinless chicken breasts are browned, then simmered with sliced apple, onion, garlic, and a touch of mustard, for a part-sweet, part-savory entrée that’s surprising and satisfying. You’ll want a firm, crisp apple, such as Braeburn, Jonagold, or Granny Smith. Serve the finished dish with mashed potatoes or butternut squash for a simple, all-things-fall feast any time of year. File this one under “Fancy enough for a dinner party.” Nobody else needs to know it’s this easy.

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William Meppem

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place each chicken-breast half between 2 sheets of wax paper and pound with a meat mallet until about ¾ inch thick.

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  • Heat the oil in a large skillet over medium-high heat. Sauté the chicken until golden, about 3 minutes per side.

  • Add the apple slices, apple juice, onion, garlic, thyme, ½ teaspoon salt, and ⅛ teaspoon pepper. Simmer, covered, 6 to 8 minutes or until chicken is fork-tender.

  • Remove the chicken, apple slices, and onion to a serving platter and keep warm.

  • Bring the sauce to a boil for about 5 minutes or until slightly reduced. Whisk in the mustard. Pour the sauce over the chicken.

Nutrition Facts

calcium 44mg; 256 calories; calories from fat 26%; carbohydrates 17g; cholesterol 78.3mg; fat 7.5g; fiber 1.6g; iron 1.8mg; protein 29.6mg; saturated fat 1.5g; sodium 551.9mg.
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