Prep 10 mins
Cook 20 mins
Adapted from Betty Crocker's Cooking for Two (2002). Quick, easy recipe. The original recipe only called for sauteing the chicken in butter, so I added a few ingredients to customize it and make the chicken more flavorful. Goes great with steamed green beans and rice. Note: Can substitute orange marmalade or other jams for the apple-butter.
- 14.79 ml butter
- 2.46 ml salt
- 2.46 ml pepper
- 29.58 ml red wine vinegar
- 2 boneless skinless chicken breast halves
- 2.46 ml cornstarch
- 1.23 ml ground mustard
- 59.14 ml orange juice
- 29.58 ml apple butter
- 14.79 ml soy sauce
- Salt and pepper chicken breasts.
- Melt butter in an 8-inch skillet or 3-qt. saucepan over medium heat. Cook chicken in butter about 5 minutes, then add red wine vinegar (vinegar will smell awful when reducing, but taste great in the end). Cook another 10 minutes, turning once, or until juice of chicken is no longer pink when center of thickest piece is cut.
- While chicken is cooking, mix cornstarch and mustard in a small bowl. Stir in remaining ingredients.
- Place chicken on serving plate; cover to keep warm.
- To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.
This is so good. It is my mom's favorite chicken dish. Can easily be doubled. Even the picky eater in the family doesn't complain!