Chicken Sautéed With Apples
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.
