One of our FAVORITE fall meals in this “Apple-Mustard Chicken” recipe that’s about 2 sentences long, from an old Food Network magazine. It’s been a staple for a while now and since the weather has chilled I figured this would be the perfect time to break it back out! This meal works out perfectly for me as I am allergic to raw apples, but I can eat them cooked. Yum, yum. I usually put it on top of something like spaghetti squash, kale or collard greens because it’s not enough vegetables for us to constitute a meal. This time, I mixed in a ton of squash that I had picked up from the hubby’s aunt. As usual, it was delicious (if I do say so myself). It’s got the right amount of sweetness from the apple and prunes; and mustard is just one of my favorite condiments. You can’t go wrong if you follow the directions below!
1 large onion, chopped
1 apple, chopped
2 tbsp. butter
1 cup bone broth (check out my recipe for delicious, good-for-you bone broth!)
1/2 cup prunes
2 tbsp. whole mustard
2 chicken breasts
1/4 cream (I use cream from raw milk or canned, full-fat coconut milk)
salt and pepper to taste
fresh chopped dill to taste
2-3 cups of a “filler” vegetable – spaghetti squash, summer squash, ANY squash really, or greens like kale or collard greens
Melt the butter in a large saute pan. Add the onion and apple and cooked until soft. Add in the broth, prunes, whole mustard; nestle the chicken breasts amongst all of the ingredients and poach for 15 minutes. I like to flip them halfway through just to make sure that all of the meat is being touched by the other ingredients. Because I used squash in this recipe, I also added the squash here so that it would be cooked through. When I add spaghetti squash or kale, I usually cook that separately and put it underneath the apple-chicken mixture when plating. Once the chicken is cooked, add the cream, salt, pepper, and chopped dill. Cook until thickened. Plate on top of your “filler” vegetable and enjoy!!