Sweet Apple Mustard Chicken Recipes
APPLE HONEY GLAZED CHICKEN
This is my favorite chicken recipe. Everyone in my family loves this recipe and it is super easy!
Provided by efisher
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix apple jelly, honey, mustard, cinnamon, and salt together in a bowl. Brush chicken breasts with glaze.
- Place glazed chicken breasts on the preheated grill; cook, occasionally brushing chicken with more glaze, until chicken is no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 252.2 calories, Carbohydrate 33 g, Cholesterol 64.6 mg, Fat 2.7 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 0.8 g, Sodium 440.9 mg, Sugar 29.8 g
APPLE-MUSTARD CHICKEN TENDERS
My husband says this dish is sweet and a little bit sassy, just like me. I like to use Granny Smith apples for a bit of tartness. Winesaps are great for this dish, too. -Linda Cifuentes, Mahomet, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove from pan., Add apples, brown sugar and mustard to same pan; toss to combine. Cook, covered, over medium heat 3-4 minutes or until apples are tender. Stir in chicken; heat through.
Nutrition Facts : Calories 263 calories, Fat 8g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 519mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 1g fiber), Protein 27g protein.
HONEY-MUSTARD CHICKEN AND APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Season the chicken with salt and pepper.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
- Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
- Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.
Nutrition Facts : Calories 457, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 122 milligrams, Sodium 200 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 33 grams
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