Thursday, October 14, 2010

Honey Mustard Chicken & Apples

My fingers can barely type they are that cold. We are in the middle of getting a new furnace and will have no heat or hot water for tonight. I've been complaining whining ever since the furnace man left. I just hate being cold and doing the dinner dishes in cold water doesn't help. Then one of my FB friends suggested I heat the water on the stove. *omg* Why didn't I think of that? Big duh! on my part.
I've been on the look out for a good chicken and apple recipe. If you have one please share. A friend of mine suggested this one. I liked it but it's not quite what I was looking for. My family didn't care for the honey mustard part. I guess that means I won't be making it again. It really was yummy.
Recipe from at Food Network.
4 boneless chicken
salt and pepper
2 tbsp extra virgin olive oil
1 large onion, cut into large chunks
2 cooking apples, cut into chunks
1 cup low sodium chicken broth
2 to 3 tbsp mustard
1-1/2 tsp butter, softened
1 tbsp all purpose flour
1 to 2 tbsp roughly chopped fresh parsley
Preheat the oven to 450 ⁰F. Season the chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.

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