- Place each chicken breast between two sheets of plastic wrap. With a meat tenderizer, pound chicken breasts to flatten to about ½ inch (1.25 cm) thick.
- Melt butter (or margarine) over medium high heat in a non-stick skillet. Sauté breasts about 3 minutes on each side until golden.
- Add apple cider, onion, garlic and minced thyme. Cover and cook 10 minutes or until chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove chicken and keep warm.
- Heat liquid to boiling. Add mustard to skillet and stir until well blended. Add apple slices and simmer a few minutes more until they are just tender.
- To serve pour apples and sauce over chicken. Garnish with a fresh sprig of thyme (optional).
Recipes
Chicken in Apple Mustard Sauce
14 reviews
The tart, sweet apple and pungent onion make a dazzling contrast in flavours. The chicken would look nice served with mashed potatoes and a bright green vegetable. One teaspoon of dried thyme can be substituted for fresh thyme.
- Serves: 4
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