"This recipe was taken from the Simply Recipes website and adapted from the Boston Globe."
1 1/2 teaspoons
salt, to taste
black pepper, fresh ground to taste
seasoned dry bread crumbs
apples, unpeeled and cored and cut into eighths
( use Golden delicious, Granny Smith, Jonathan, Pippin, or McIntosh apples)
Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.
Spread bread crumbs on a piece of wax paper, lightly coat chicken with crumbs.
In a large non-stick skillet, heat the oil and add the chicken breasts. Cook over medium heat until golden brown on one side, about 3 minutes. Turn chicken, add apples, and cook until browned on the other side.
Add chicken broth, cover and simmer until chicken is tender, about 15 minutes.
With slotted spoon, remove chicken and apples to serving plates.
Whisk cider mixture again and add to skillet. Cook and stir over high heat until lightly thickened and bubbly, 1 to 2 minutes.
Spoon over chicken and apples, sprinkle with parsley.
Serve with rice. Serves 4.
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Chicken and Apples in Honey Mustard Sauce (cont.)