Chicken Sautéed With Apples

By mschweickert

Ingredients

• 4 boneless, skinless chicken-breast halves
• 1 tablespoon  olive oil
• 1 firm apple, such as Braeburn, cored, halved, and cut into 1/2-inch slices
• 1 cup  apple juice
• 1 large onion, thinly sliced
• 1 garlic clove, minced
• 1/2 teaspoon  dried thyme leaves
• kosher salt and black pepper
• 2 tablespoons  Dijon mustard

Preparation

Step 1

Directions

Place each chicken-breast half between 2 sheets of wax paper and pound with a meat mallet until about ¾ inch thick.

Heat the oil in a large skillet over medium-high heat. Sauté the chicken until golden, about 3 minutes per side.

Add the apple slices, apple juice, onion, garlic, thyme, ½ teaspoon salt, and ⅛ teaspoon pepper. Simmer, covered, 6 to 8 minutes
or until chicken is fork-tender.

Remove the chicken, apple slices, and onion to a serving platter and keep warm.

Bring the sauce to a boil for about 5 minutes or until slightly reduced. Whisk in the mustard. Pour the sauce over the chicken.