I am trying to use up food before our trip to Italy. I had a couple of chicken breasts that I had thawed a few days earlier but never used. With the grand-kids coming for the night, this was a perfect opportunity to cook them.
There were a couple of apples that were in need of rescue, so I nabbed one to use with the chicken. This is the final results of my food rescue mission. Needless to say, the grand-kids weren’t big fans because of the cooked apples. That’s craziness to me since they like apple pie.
Personally, I would have used rice rather than noodles, but since the kids don’t like rice, I added pasta. The honey mustard sauce gives offers tang and the apples a sweetness which is a perfect blend when paired with the chicken.
- 3/4 cup apple juice
- 1 1/2 teaspoon cornstarch
- Salt & pepper to taste
- 1 tablespoon honey
- 2 tablespoons honey mustard
- 2 large skinless chicken breasts, about 1 pound, cut into cubes
- 2 tablespoons olive oil
- 2/3 flour for coating chicken pieces
- 3/4 cup chicken broth
- 1 large apple, cut into cubes (leave on skin)
- 1 small zucchini, peeled and shredded
- Parsley to garnish (optional)
- 2 cups uncooked pasta or rice
- Heat olive oil in large skillet over medium-high heat. Add flour-coated cubed chicken and saute until lightly browned, then add the cubed apples and shredded zucchini.
- While the chicken mixture continues to cook, combine apple juice, cornstarch, honey mustard, honey and salt/pepper in a bowl. Add to the skillet.
- Let simmer for about one minute before adding the chicken broth.
- Turn heat to low, cover the skillet and simmer for 15 minutes. Additional chicken broth can be added if the sauce seems too thick.
- While chicken simmers, cook the rice.
- Serve the chicken and apple sauce over rice and garnish with fresh parsley.