Prep 10 mins
Cook 20 mins
I found this recipe in an old Better Homes and Gardens cookbook and altered it a bit. I don't know why but it goes wonderfully with peas and baked potato. Just drizzle a bit of sauce on the peas and potatoes, YUM!
- 4 boneless skinless chicken breasts
- 1 medium onion, diced
- 1⁄2 cup apple juice
- 1 cup heavy whipping cream
- 3 tablespoons honey mustard (Dijon is great)
- 2 tablespoons parsley (1 if fresh chopped)
- In a deep skillet, brown chicken breasts lightly in oil.
- When browned, remove breasts and drain skillet.
- Reserve breasts, keeping warm.
- On medium high heat, cook onion in apple juice.
- Once onion begins to soften, reduce heat to medium and add whipping cream, stirring frequently.
- Add honey mustard and stir until blended.
- Add parsley and chicken breasts.
- Cook chicken breasts another 6 minutes per side or until cooked through, basting chicken with sauce every minute or so to keep skin moist.
- Serve and enjoy.
This was delicous! The sauce was rich and savory. I used boneless skinless chicken thighs and skipped the parsely. I served it with spaetzle. Made for PAC Fall 2012
Made for PAC 2010. Very different sauce which I thought was great. I did use a honey dijon mustard. I changed 2 little things. I used more parsley as I really like fresh parsley and I seasoned the chicken well with salt and pepper before searing. Very nice dish. Thx for posting! Kim
I did not cook this myself, but had the joy of having it made for my by the chef. It is wonderful. The sauce is sweet and light, the chicken is juicy and flavorful and the smell while cooking is incredible. It does make quite a bit of sauce and I agree that serving it over a baked potato tastes great. Thanks!