4 Servings 25 min Cook
1/2 Cup Vinegar
1 1/2 Tsp Cornstarch
1 Tsp Dijon Mustard
2 Tbsp Honey
1 Dash Salt
1 0 Dash Pepper
4 Breast, bone and skin removed Chicken Breast
2 Small (2-3/4" dia) Apples
1/4 Cup Wheat Flour
2 Tbsp Olive Oil
1/2 Cup Chicken Broth
Whisk cider vinegar, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl.
Set aside.
Butterfly the chicken breasts.
Slice the unpeeled apples into 8 pieces each.
Salt the chicken well and dust in flour.
Shake off the excess.
In a large skillet, heat the oil on medium to medium high heat.
Once the oil is hot add the chicken breasts to the pan.
Cook until golden brown on one side, about 3-4 minutes.
Turn chicken, add apples, and cook until the chicken has browned on the other side.
Add chicken broth and cider mixture to the pan and bring to a boil.
Turn the heat down to low, cover the pot and simmer until chicken is tender, about 15 minutes.
With slotted spoon, remove chicken and apples to serving plates.
Reduce the sauce to desired consistency and add more honey, salt, and pepper if necessary.
Spoon sauce over chicken and apples.
Serve and enjoy!
