Seared Chicken Breast with Apple-Dijon Sauce
There’s nothing like a pan sauce to make you look like the culinary superstar you already know you are. Our finished-in-the-oven breasts make easy work of a pan sauce, and the apple-Dijon sauce is so tasty, you’ll never want to settle for take-out again.
- Minutes Prep Time
- Minutes Total
- 4 Recipe Yield
- Heat oven to 325° F. Line cookie sheet with sides with foil.
- In 12-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Pat chicken dry, then rub in salt. Cook in skillet 4 to 5 minutes or until browned and chicken releases easily from pan. Turn and cook 2 minutes longer. Transfer to cookie sheet. Bake 12 to 14 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165° F).
- Meanwhile, melt remaining 2 tablespoons butter in skillet, then add onion. Cook 5 to 6 minutes or until onion is translucent and begins to brown. Add apple; cook 1 to 2 minutes. Add mustard and stock; cook 6 to 8 minutes, stirring occasionally, until thickened. Add spinach, and stir until wilted.
- Divide sauce among 4 plates; top each with a chicken breast.
- 4 tablespoons butter
- 4 boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1 cup thinly sliced onion
- 1 large red apple, cored and thinly sliced (about 2 cups)
- 1 teaspoon Dijon mustard
- 1 cup Progresso™ unsalted chicken stock (from 32-oz carton)
- 1 package (5 oz) baby spinach