Chicken and Apples in Honey Mustard Sauce

Ingredients

• Vinegar

  Cider

  ½ cup or 120g

• Cornstarch

  1 ½ tsp or 4g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Honey

  2 tbsp or 42g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Apples

  With skin

  2 small or 298g

• Wheat flour

  White, all-purpose, unenriched

  ¼ cup or 31g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken broth

  Soup, canned, ready-to-serve

  ½ cup or 120g

Directions

1. Whisk cider vinegar, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.
2. Butterfly the chicken breasts. Slice the unpeeled apples into 8 pieces each.
3. Salt the chicken well and dust in flour. Shake off the excess.
4. In a large skillet, heat the oil on medium to medium high heat. Once the oil is hot add the chicken breasts to the pan.
5. Cook until golden brown on one side, about 3-4 minutes. Turn chicken, add apples, and cook until the chicken has browned on the other side.
6. Add chicken broth and cider mixture to the pan and bring to a boil. Turn the heat down to low, cover the pot and simmer until chicken is tender, about 15 minutes.
7. With slotted spoon, remove chicken and apples to serving plates.
8. Reduce the sauce to desired consistency and add more honey, salt, and pepper if necessary.
9. Spoon sauce over chicken and apples. Serve and enjoy!

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