Name: Chicken and Apples Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless skinless chicken cutlets (about 6 ounces each); ½ cup all-purpose flour, for dredging; Kosher salt and ground black pepper, to taste; 1 tablespoon olive oil; 2 tablespoons butter; ½ of a small onion, thinly sliced; 2 medium apples, sliced (firm-flesh varieties like Granny Smith, Honey Crisp, Pink Lady, or Braeburn recommended); 2 cloves garlic, minced (about 2 teaspoons); 1 tablespoon minced fresh rosemary; 1 cup chicken broth; ¼ – ½ cup heavy cream, at room temperature; 2 tablespoons Dijon mustard; 1 teaspoon brown sugar (or substitute with maple syrup)

Ingredients

Chicken

4 boneless skinless chicken cutlets (about 6 ounces each)
½ cup all-purpose flour, for dredging
Kosher salt and ground black pepper, to taste
1 tablespoon olive oil
2 tablespoons butter

Sauce and garnish

½ of a small onion, thinly sliced
2 medium apples, sliced (firm-flesh varieties like Granny Smith, Honey Crisp, Pink Lady, or Braeburn recommended)
2 cloves garlic, minced (about 2 teaspoons)
1 tablespoon minced fresh rosemary
1 cup chicken broth
¼ – ½ cup heavy cream, at room temperature
2 tablespoons Dijon mustard
1 teaspoon brown sugar (or substitute with maple syrup)

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Instructions

Prepare the chicken: Pat the chicken cutlets dry with paper towels and season all sides generously with kosher salt and ground black pepper. Place the all-purpose flour in a shallow dish and season it with salt and pepper. Dredge each chicken cutlet in the flour, shaking off any excess to create an even coating.
Brown the chicken: Heat a large skillet over medium-high heat and add olive oil. Stir in butter and allow it to melt and become foamy. Add the flour-coated chicken cutlets to the skillet in a single layer, being careful not to overcrowd the pan—cook in batches if necessary. Sear the chicken for about 3-4 minutes on each side until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate.
Cook the aromatics and apples: In the same skillet, add the thinly sliced onion and apple slices. Sauté over medium-high heat until the onion becomes translucent and the apples soften slightly, about 5 minutes. Add the minced garlic and fresh rosemary; cook while stirring constantly for 30 seconds to release their fragrant flavors.
Deglaze and reduce: Pour the chicken broth into the skillet and use a wooden spoon to scrape up any browned bits stuck to the pan’s bottom—these add rich flavor. Allow the broth to simmer over medium heat for 3-4 minutes until it reduces by half, concentrating the flavors.
Make the creamy sauce: Reduce the heat to low. Gradually whisk in ¼ cup of the heavy cream, Dijon mustard, and brown sugar. Add more cream if you prefer a richer sauce, up to ½ cup. Continue cooking for a few minutes to thicken the sauce gently—avoid boiling to prevent curdling. Taste and adjust seasoning with salt and pepper as needed.
Finish and serve: Return the cooked chicken cutlets to the skillet, spooning some sauce over them to coat. Garnish with additional fresh herbs if desired. Serve immediately while hot, pairing wonderfully with mashed potatoes, rice, or a fresh green salad.

Notes

Use firm apples like Granny Smith or Honey Crisp to ensure the fruit holds its shape during cooking.
Do not overcrowd the pan when cooking the chicken to achieve a nice sear and ensure even cooking.
Adjust the amount of heavy cream according to your preference for sauce richness and texture.
For a dairy-free version, substitute heavy cream with coconut cream or a plant-based alternative.
Leftover chicken and sauce can be refrigerated for up to 2 days and reheated gently on the stovetop.

Author: Madelynn
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: American