| Ingredients:
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FOR CHICKEN
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6 each Chicken Breast, boneless, skinless, 6 or 8 ounce
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¾ C Baker Boy All Purpose Flour
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TT Salt & Pepper
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½ C Bocelli Canola and Extra Virgin Olive Oil Blend
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FOR SAUCE
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2 C Apple Cider
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1 T Maille Original Dijon Mustard
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2 C Heavy Cream
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½ C Whole Milk
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1/8 tsp Natural Pak Cayenne Pepper
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¼ tsp Natural Pak White Pepper
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¼ tsp Salt
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2 each Cortland, Jonathon or Granny Smith Apples, cored, sliced ¼”
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Instructions:
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Heat the 3 T of oil in a sauce pan over medium high heat.
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Season the chicken breast, dredge in flour, and add to heated oil.
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Sauté chicken for 5 minutes on the first side, flip and sauté for an additional 3-5 minutes or until done.
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Remove chicken to heated platter - keep warm.
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Add remaining 1 T oil to pan, heat and add apple slices; cook until slightly soft.
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Remove apples to chicken platter, discard remaining oil.
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Add cider to pan and reduce by ½.
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Whisk in mustard, heavy cream and milk, reduce to thicken.
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Season cream sauce.
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Arrange chicken on service plates, top with cream sauce and garnish with the sautéed apples.
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YIELD: 6 servings |