Chicken Apple Recipe

Prepare marinade

Peel (optional) and finely mince the 2 garlic cloves. In a medium bowl whisk together 120 ml apple juice, 2 tbs Dijon mustard, 2 tbs olive oil, 1 tbs apple cider vinegar, 1 tbs honey and the minced garlic until smooth. Season with 1 tsp salt and 1/2 tsp black pepper.

Marinate chicken

Place 4 boneless skinless chicken breasts (patted dry) into a shallow dish or resealable bag. Pour the marinade over the chicken, turning to coat thoroughly. Refrigerate and marinate for at least 30 minutes and up to 4 hours. If short on time, 15 minutes at room temperature is acceptable.

Bring to room temperature

Remove the chicken from the refrigerator 15 minutes before cooking to take the chill off; reserve the marinade for later use in the pan sauce (see note).

Prep apples and aromatics

Core and thinly slice the 2 apples into 4–6 mm (about 1/8–1/4 inch) slices. Finely mince the shallot. Strip leaves from thyme sprigs if using fresh.

Sear chicken

Heat a large skillet over medium-high heat until hot. Add 1 tbs olive oil (from the marinade quantity; if already used, add an extra tbs) and swirl. Remove chicken from marinade, letting excess drip off (discard used marinade). Sear the chicken breasts 3–4 minutes per side until a golden crust forms. If breasts are thick, reduce heat to medium and cook an additional 4–6 minutes, or until internal temperature reaches 74°C (165°F). Transfer chicken to a plate and tent with foil to rest while you make the sauce.

Cook apples and shallot

In the same skillet over medium heat add 2 tbs unsalted butter. When foaming subsides, add the minced shallot and cook 1–2 minutes until translucent. Add the sliced apples and 1 tsp fresh thyme leaves; sauté 3–4 minutes until apples begin to soften and brown slightly.

Deglaze and build sauce

Pour in 120 ml chicken stock to deglaze the pan, scraping up browned bits with a wooden spoon. Bring to a gentle simmer and let reduce 2–3 minutes. If you want a richer sauce, stir in 30 ml heavy cream now and warm through.

Thicken sauce

Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Whisk the slurry into the simmering sauce and cook 1–2 minutes until the sauce slightly thickens. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. If sauce is too thick, add a splash more stock or water to reach desired consistency.

Return chicken to pan

Nestle the rested chicken breasts back into the skillet, spooning sauce and apples over them. Warm together over low heat 1–2 minutes to reheat the chicken and marry flavors.

Turn off the heat and stir in 2 tbs chopped fresh parsley and 1 tsp lemon juice if using to brighten the flavors. Spoon extra sauce and apples over each serving. Serve the Chicken Apple immediately with your choice of sides (mashed potatoes, rice, or roasted vegetables).

Leftovers: refrigerate in an airtight container up to 3 days. Reheat gently in a skillet over low heat, adding a splash of stock if needed.