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.
4 boneless, skinless chicken-breast halves
1 tablespoon olive oil
1 firm apple, such as Braeburn, cored, halved, and cut into ½-inch slices
1 cup apple juice
1 large onion, thinly sliced
1 garlic clove, minced
½ teaspoon dried thyme leaves
kosher salt and black pepper
2 tablespoons Dijon mustard
Calories from fat 26%
Sat fat 1.45g
How to Make It
Place each chicken-breast half between 2 sheets of wax paper and pound with a meat mallet until about ¾ inch thick.
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.