- 1 tablespoon butter
- 3 skinless, boneless chicken breast halves
- 1 pinch ground black pepper
- 1 small red onion, sliced
- 1 tablespoon dried parsley
- 1/2 cup applesauce
- 1/4 cup white wine
- 2 tablespoons mustard
- 1/4 cup half-and-half cream
- 1/2 cup chopped walnuts
- Melt the butter in a skillet over medium heat. Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the breasts from the pan and set aside.
- Stir together the onion, parsley, applesauce, wine, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes. Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.
03/28/2018
recipepes.com
Chicken in Onion and Mustard Sauce, recipe
PT15M
PT1H
5
455 calories
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