Mustard Chicken With Apples Food

APPLE CHICKEN - SHEET PAN CHICKEN WITH APPLES

Steps:

• Preheat the oven to 350F.
• Arrange the chicken on a baking sheet. Sprinkle it with salt and pepper. Bake for 30 minutes.
• Meanwhile, in a heavy skillet, melt the butter. Add the brown sugar and stir until it is completely mixed.
• Toss the apples and onions in the sugar mixture over low heat until they are coated, about 2 minutes. Remove from heat and set aside.
• In a small bowl, combine the apple juice, chicken broth, vinegar, and mustard.
• Remove the chicken from the oven after 30 minutes. Add the apple onion mixture to the baking sheet with the chicken.
• Pour the apple juice mixture over the chicken, apples and onions and sprinkle the thyme over the top.
• Return the sheet pan to the oven and bake for 30 minutes more, until the chicken is cooked through.

APPLE-MUSTARD CHICKEN TENDERS

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.

CHICKEN AND APPLES IN HONEY MUSTARD SAUCE

Steps:

• Whisk apple cider, cornstarch, mustard, honey, salt and pepper: (to taste) in a bowl. Set aside.
• Salt the chicken well and dust in flour: Shake off the excess.

MUSTARD CHICKEN WITH APPLES

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.

ONE-PAN AUTUMN CHICKEN BREASTS WITH APPLES

Steps:

• Heat 1 tablespoon olive oil and butter in a large oven-safe skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper and add to the hot skillet, skin-side down, leaving at least 1 inch between the breasts to ensure even cooking and browning. Cook until skin is browned, about 6 minutes. Turn and cook an additional 6 minutes until browned on both sides. Transfer chicken breasts to a plate.
• Preheat the oven to 375 degrees F (190 degrees C).
• Add remaining 1 tablespoon olive oil to the skillet and stir in apples and onion. Cook, stirring occasionally, for 4 minutes. Season with sage, rosemary, thyme, salt, poultry seasoning, and pepper; stir to combine.
• While apples are cooking, whisk together chicken broth, whipping cream, honey, and mustard in a small bowl. Pour broth mixture in with the seasoned apples and onions and gently scrape browned bits from the bottom using a wooden spoon. Slide chicken breasts back into the skillet, nestling them between onions and apples.
• Transfer skillet to the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

MUSTARD CHICKEN THIGHS AND APPLES IN WHITE WINE AND CREAM SAUCE

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.

HONEY-MUSTARD CHICKEN WITH APPLES

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.

HONEY MUSTARD CHICKEN WITH APPLES

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.

CIDER-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS

Steps:

• Pat the chicken thighs dry and season generously with salt and pepper.
• In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
• Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
• Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
• Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you'd like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you'd like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
• Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.