SERVES 4
TOTAL TIME: 45 minutes
Be careful not to overcook the chicken in step 3 or it will taste dry. Serve over egg noodles or rice.
|
1 |
tablespoon vegetable oil |
|
4 |
(6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary |
|
Salt and pepper |
|
|
2 |
tablespoons unsalted butter |
|
1 |
Granny Smith apple, peeled, cored, and sliced ½ inch thick |
|
2 |
shallots, minced |
|
1 |
teaspoon caraway seeds |
|
¾ |
cup low-sodium chicken broth |
|
½ |
cup heavy cream |
|
2 |
teaspoons Dijon mustard |
1. Heat oil in 12-inch skillet over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Brown chicken lightly on both sides, about 5 minutes; transfer to plate.
2. Add butter to now-empty skillet and melt over medium heat. Add apple and cook until lightly browned, about 3 minutes. Stir in shallots and cook until softened, about 2 minutes. Stir in caraway seeds and cook until fragrant, about 30 seconds. Stir in broth and cream.
3. Add browned chicken with any accumulated juices, cover, and simmer gently until chicken registers 160 degrees, about 10 minutes; transfer chicken to platter and cover with aluminum foil.
4. Continue to simmer sauce until slightly thickened, about 5 minutes. Stir in mustard and season with salt and pepper to taste. Pour sauce over chicken and serve.