It’s that time of year…gray skies and cool temps. One thing that makes me feel better is comfort food. Here is a recipe that I came across the other day that is quick and does the trick for comfort. I made a few changes as the original was just a little too mild in taste for me. It got voted to be a repeat meal in my home. This works for me since all the ingredients are usually in my pantry – a no-brainer meal.
- 1 cup apple cider
- 1 1/2 teaspoons cornstarch
- 1 Tbsp honey
- 3 TbspDijonmustard
- ½ cup flour, for dredging
- 1 Tbsp poultry seasoning
- Freshly ground black pepper
- ½ Tsp salt
- 1 pound boneless, skinless chicken breasts, pounded out to ¼ thickness
- 2 Tbsp olive oil
- 2 small unpeeled apples, cored and sliced (useFuji, Granny Smith, Jonathan, Jonagold, Pippin, or McIntosh apples, good cooking apples)
- Fresh parsley for garnish
Whisk cider, cornstarch, mustard, honey, in a bowl. Set aside.
Mix flour poultry seasoning, salt and fresh ground pepper together. Dredge chicken in flour mixture and shake off the excess. Set aside on rack.
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 golden brown on one side, about 3-4 minutes. Turn chicken, add apples and cook until the chicken has browned on the other side.
Add 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.
I served this with a box corn bread stuffing that I enhanced with dried cranberries and oven roasted carrots…it was delicious!