When fall weather hits, the cravings for warm, home-cooked comfort food is never far behind. Cinnamon, apples, and pumpkin seem to consume my every baking thought. Sadly, man cannot live on baked goods alone. (Actually, I think man probably could, but a bride-to-be shouldn't!)
This recipe was fairly healthy, and very easy. Served with simple oven-roasted potatoes, it made for a perfectly comforting weeknight meal.
Honey-Mustard Chicken and Apples
adapted from "Food Network Magazine", October 2010
4 boneless, skinless chicken breasts
salt and pepper, to taste
1 TBSP extra-virgin olive oil
1 medium onion, cut into large chunks
1 large cooking apple, such a Gala or Cortland, cut into chunks
1/2 c. low-sodium chicken broth
1 TBSP mustard
1 TBSP honey
1/2 TBSP unsalted butter, softened
2 tsp. all-purpose flour
1 TBSP fresh parsley, roughly chopped
1. Preheat oven to 450 degrees Farenheit. Heat the olive oil in an oven-proof skillet over medium-high heat.
2. Season the chicken with salt and pepper. Place in the skillet and cook five minutes on one side, then turn and cook three minutes more. Transfer to a plate.
3. Add the onion and apple and season with salt and pepper. Cook until beginning to soften, about four minutes.
4. Whisk together the broth, mustard, and honey. Add to the skillet and bring just to a boil.
5. Return the chicken to the skillet and transfer to the oven until the chicken is cooked through, approximately 15 minutes.
6. Meanwhile, mix the butter and flour to form a paste. Once chicken is done, arrange on a platter and use a slotted spoon to place the apples and onions around it.
7. Bring the pan juices to a simmer, then whisk in butter mixture until juices have thickened into a gravy, about two minutes. Season with salt and pepper, then pour over chicken and garnish with parsley.