• Cooking Time: 23
  • Servings: 4
  • Preparation Time:


My wife saw this recipe in a magazine and clipped it out. It looked great for the most part, but had to make just a few changes. It is a simple recipe with a delicate flavor.

Great companions are wild rice and steamed vegetables.


  • 4 chicken breasts halves, deboned and skinned
  • 2 tablespoons olive oil
  • 2 firm apples, such as Braeburn or Fuji, cored, halved and cut 1/2 inch slices
  • 1 1/2 cup apple juice
  • 3 garlic cloves, minced
  • 1 large onion, thinly sliced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 2 tablespoons Dijon mustard


  • Place each chicken breast half between two sheets of wax paper and pound with the flat side of a meat mallet until about 3/4 inch thick.
  • Heat the oil in a large skillet over medium high heat and sauté the chicken until golden, about 4 minutes per side.
  • Add the apple slices, apple juice, onions, garlic, thyme and salt.
  • Cover and simmer for about 10 minutes.
  • Remove the chicken, apple slices and onion to an oven proof serving platter and keep warm.
  • Bring the sauce to a boil for about 5 minutes.
  • Whisk in the mustard.
  • Pour the sauce over the chicken and serve.

Categories: Main Dish  Poultry  Stove 
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