• 4servings
  • 20minutes
  • 295calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, P
MineralsSelenium, Natrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 medium (1 1/4 pounds) skinless, boneless chicken-breast halves

  2. Salt and pepper

  3. 1 tablespoon(s) olive oil

  4. 2 Golden Delicious apples , each cored and cut into 6 rings

  5. 1 small onion , sliced

  6. 3/4 cup(s) reduced-sodium chicken broth

  7. 2 tablespoon(s) maple syrup

  8. 1 tablespoon(s) Dijon mustard with seeds

  9. 1/3 cup(s) half-and-half

  10. 1 teaspoon(s) cornstarch

Instructions Jump to Ingredients ↑

  1. Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.

  2. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm.

  3. While chicken is cooking, in glass pie plate, combine apples and onions. Cover with waxed paper and microwave on High 3 to 4 minutes or until tender, stirring once.

  4. To skillet, add apple mixture; cook 2 minutes or until browned. Add chicken broth, maple syrup, Dijon mustard, and 1/4 tsp. salt. Cook 2 minutes to reduce broth mixture slightly. In bowl, half-and-half with cornstarch; stir into apple mixture with any juices from chicken on platter. Cook 1 minute to thicken sauce slightly.


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