Mustard Chicken With Apples Recipes

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove from pan., Add apples, brown sugar and mustard to same pan; toss to combine. Cook, covered, over medium heat 3-4 minutes or until apples are tender. Stir in chicken; heat through.

Steps:

• Serve 3 ounces cooked chicken breast (turkey or lean pork work well, too) with 1/2 small Granny Smith apple and 2 teaspoons good whole-grain mustard.

Steps:

• Combine apple juice, white wine, Dijon mustard, garlic, ginger, and herbes de Provence in a small container; set aside.
• Melt butter in a 12-inch nonstick skillet over medium heat and brown chicken thighs, about 3 minutes per side. Season with salt and pepper. Sprinkle onion slices over chicken thighs, add apple slices, and pour cooking liquid on top. Bring mixture to a boil, cover, and reduce heat to a simmer.
• Simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken, apples, and onions to a serving dish and keep warm.
• Bring liquid to a boil over medium-high heat. Allow liquid to boil and reduce down to about 1 1/2 cups, stirring frequently, about 5 minutes. Stir in heavy cream and cook until sauce has thickened and is well blended.
• Pour sauce over chicken, apples, and onions and serve.

Steps:

• Pound chicken thin between sheets of waxed paper.
• Brown in oil for 3 minutes on each side.
• Add all ingredients except mustard and simmer for 6-8 minutes.
• Remove chicken and boil sauce for 3 minutes or until slightly reduced.
• Whisk in mustard and serve over chicken and rice.

Steps:

• 1. Begin by rinsing chicken breasts and slicing them into halves (this results in 6-8 servings).
• 2. Then, in large saucepan, boil chicken breasts until meat is no longer pink.
• 3. While chicken is cooking, mince green onion and set aside, reserving 2 teaspoons for garnish.
• 4. Next, mix honey and mustard thoroughly in a mixing bowl and stir in green onion.
• 5. When chicken is cooked thoroughly, extract 1 1/2-2 cups broth from saucepan and mix with honey mustard mixture in bowl to prepare a sauce. Stir in 2 teaspoons of cornstarch until absorbed completely sauce is smooth; cook mixture in a small saucepan over low heat until thickened. Slowly add additional teaspoon of cornstarch only if needed.
• 6. Then, pour a small amount of sauce over bottom of prepared glass baking dish (11" X 7" or 9" square)to coat. Arrange split chicken breasts over this sauce in dish. Add remainder of honey mustard sauce, covering the chicken.
• 7. Thinly slice apple into 12-16 slices. Arrange slices between chicken breasts, also coating with sauce. Sprinkle reserved minced green onion over top as garnish.
• 8. Bake in preheated 350 degree oven for approximately 30 minutes. Sauce will thicken more during baking.
• 9. Allow to sit about 5 minutes before serving.
• 10. Serve chicken warm. A small ladle can be used for apples and sauce. Remaining servings refrigerate well for 1-2 days.

Steps:

• Prepare grill for direct cooking.
• Place one chicken breast in center of each sheet of foil. Season with salt and pepper. Place 2 apple wedges beside chicken. Repeat with remaining chicken, foil, salt, pepper and apple.
• Combine jam, bell pepper, mustard, cornstarch, garlic and ginger in a small bowl. Spoon over chicken and apples.
• Double-fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place on baking sheet.
• Slide packets onto grill grid. Grill, covered, over medium-high coals 11 to 13 minutes until chicken is no longer pink in center. Carefully open one end of each packet to allow steam to escape. Open packets and transfer mixture to serving plates. Sprinkle with green onions before serving.