Melt butter in a large wide frying pan set over medium-high heat. Add the chicken and cook until golden tinged, from 3 to 4 minutes a side. Reduce temperature if it is turning dark brown. Meanwhile core the unpeeled apples and cut into 8 wedges each. Whisk juice with the Dijon to evenly blend.
When chicken is browned, pour the juice mixture overtop. Sprinkle with the sage and thyme. Arrange apple wedges around the chicken. Reduce the heat to medium-low. Cover and cook until chicken feels springy when pressed and a meat thermometer reaches 165°F (74°C), about 4 minutes a side for breasts and 3 minutes for thighs. Turn apples occasionally. Remove chicken and apple wedges to a platter.
Turn heat to high. Use a wooden spoon to scrape browned bits from the pan bottom. Boil, uncovered and stirring occasionally, until juice is reduced to a thick glaze, about 3 minutes. Pour any chicken juices collected on the plate into the sauce. Spoon or pour over the chicken.
- Serves: 4
- Prep Time:
- Cook Time:
- 4 boneless, skinless chicken breasts
- 8 boneless, skinless chicken thighs
- 1 tbsp (15 mL) butter
- 1 cup (250 mL) apple juice
- 1 cup (250 mL) apple cider
- 2 tbsp (30 mL) Dijon mustard
- 1 tsp (5 mL) sage, dried
- 1 pinch thyme, dried
- 1 pinch salt
- 2 apples
If you have fresh sage, finely chop and use a couple of tablespoons in place of the dried herb. Poultry seasoning, about a half teaspoon (2 mL), also work well.