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1st February
written by Steph
Chicken & Apples with a Honey Mustard Sauce (accompanied by a carrot-turnip mash, and snow peas)

Chicken & Apples with a Honey-Mustard Sauce (accompanied by a carrot-turnip mash and snow peas)

Another day, another recipe ganked from Elise’s site.  I wanted a dish that required relatively few ingredients (who doesn’t?), and one that would not take long to assemble.  This one beautifully fit the bill.  Everything it called for was easily at hand (ok, fine, Tony had to run across the street to get some apple cider, but since when is that a heartache?), and total prep & cooking time was about 25 minutes total (including my sides!).  Ideal for a weeknight meal (and pretty healthy too, I’d say!). Ingredients * 1/2 cup apple cider * 1 1/2 teaspoons cornstarch * Salt * Freshly ground black pepper * 1 Tbsp honey * 1 Tbsp mustard [I thought this was a bit ambiguous… there are lots of different types of mustard!  I used the cheapo yellow French’s mustard, and it worked really well, so don’t be afraid to do the same.  But I also think this would work well with a nice grainy Dijon, if that’s your kind of thing.] * 2 Tbsp seasoned dry breadcrumbs [I used Panko crumbs.  They’re the best!] * 4 4oz chicken breasts [Per usual, I only used 1 of the freaking huge chicken breasts we buy at Sam’s Club, and just split it into two.] * 1 Tbsp olive oil * 2 small unpeeled apples, cored and cut into eighths (use Golden delicious, Granny Smith, Jonathan, Pippin, or McIntosh apples) [I just used one small Granny Smith apple, and I felt this provided ample apple-y goodness for two people] * 1/2 cup chicken broth * Fresh parsley [I didn’t have this, so I didn’t add it, and you know what?  The recipe was totally fine without it.] Method 1.    In small bowl, mix together the ingredients that will form your honey-mustard sauce: cornstarch, salt, black pepper, honey, mustard, and apple cider.  Put aside. 2.    Rinse your chicken and pat dry.  On a sheet of tinfoil or wax paper (or other flat, clean surface) spread out your breadcrumbs.  Lightly coat your chicken pieces. 3.    Heat oil in frying pan (note: I also added a tiny bit of butter for flavor) on medium heat.  When at temperature, place your chicken breasts in the pan.  Cook for about 3 minutes (or until golden brown).  Flip over and add in apple slices.  After cooking for an additional 3 minutes (or until gold brown), add in chicken broth, bring to a low simmer and cover.  Cook for about 15 minutes. 4.    Once chicken is cooked through and tender, remove chicken and apples from the pan and add in the honey-mustard sauce.  Bring to light boil over high heat, stirring constantly for about 2 minutes. Once sauce thickens, pour over chicken. 5.    Garnish with parsley (if using), and serve!


This was a really quick and easy dish to make, and one that Tony & I really enjoyed.  One thought I did have was that the apples tasted a tad salty in the end, which might have been due to having simmered in the chicken broth.  They wound up being sort of like an apple compote on the side, so the next time I make this I might try adding apple cider to the pan rather than broth.  The apples and honey-mustard sauce complemented the chicken really nicely, and the chicken was very tender and moist. I served the chicken with a carrot-turnip mash and some steamed snow peas.  Altogether, this formed a satisfying but not overly heavy meal.  I’ll definitely make this again, and if you’re looking for savory and quick weeknight meal, you should try it too!

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