So after I picked out this recipe to use up the apples in my produce box, I recognized a pattern:
I like cooked apples + meat + honey mustard. And I tend to eat some combination or other every couple months. After this discovery, I could have changed course, but heck, why should I? It’s good! So I ran with it. And, I can pretty safely say that this won’t be the last thing I make involving cooked apples and/or honey mustard. It’s just so tasty.
This recipe is most reminiscent of the pork chops with apples and spinach – it involves a light breading on the meat, and all around sweet, tangy goodness. Yummm! Plus, you can have dinner ready in less than half an hour, no problem. Easy peasy.
- ½ c apple juice
- about 1 Tbsp honey
- about 2 Tbsp dijon mustard
- 1-2 tsp apple cider vinegar
- 4 chicken breast tenders
- salt & pepper
- about ¼ c flour, on a small plate
- olive oil
- 2 small/medium apples (something like jonagold, braeburn or fuji works best), cored & sliced
- In a small bowl, whisk together the apple juice, honey, mustard and cider vinegar. Set aside.
- Season the chicken on all sides with salt & pepper. Roll each piece of chicken in the flour, so it’s covered on all sides. Shake off the excess flour or it’ll burn in the bottom of the pan.
- In a medium fry pan/skillet, heat a drizzle of olive oil over medium-high heat. Add the chicken and cook for about 4 minutes, until golden brown. Flip the chicken over, cook for another minute, then add the apples & sauce to the pan.
- Cover & cook for another 5 minutes or so, until the apples are done and the chicken is cooked through.
- Serve with a small salad or veggie side. Enjoy!