Total Time: 40 min Prep:10 min Cook:30 min
Yield: 4 servings
- 4 skinless boneless chicken breasts
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 large onion, cut into large chunks
- 2 cooking apples (such as Cortland), cut into chunks
- 1 cup low-sodium chicken broth
- 2 to 3 tablespoons mustard
- 1 1/2 teaspoons unsalted butter, softened
- 1 tablespoon all-purpose flour
- 1 to 2 tablespoons roughly chopped fresh parsley
Season the chicken with salt and pepper. Cook chicken in a skillet until done, about 6 to 10 minutes. Transfer chicken to a plate.
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 in the skillet, and cook for 4 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.