Ingredients Jump to Instructions ↓

  1. 2 teaspoons vegetable oil

  2. 4 (4-ounce) skinless, boneless chicken breast halves

  3. 1/4 teaspoon salt

  4. 1/4 teaspoon black pepper

  5. 1 clove garlic, minced (about 1/2 teaspoon)

  6. 1 Tablespoon spicy brown mustard

  7. 1/2 cup apple cider

  8. 1 medium Granny Smith apple, cored and sliced

  9. 6 cups fresh baby spinach or chopped Swiss chard

Instructions Jump to Ingredients ↑

  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper, and add to skillet. Cook 5 to 6 minutes on each side or until well-browned. Remove to plate. Cover and keep warm.

  2. Add garlic, mustard, cider and apples to pan; bring to a boil. Reduce heat, simmer, stirring often, 5 minutes. Return chicken and juices to pan. Cook, stirring occasionally, until sauce thickens and the chicken is cooked through, about 3 minutes.

  3. Add spinach to pan, and toss until wilted, about 1 minute. Serve hot.


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