I'm off this weekend with my friend Loni to explore the Petaluma area and camp up there overnight. I couldn't be more excited for this mini-getaway, and I'm just hoping it doesn't rain on us too much. But really, I will try to be thankful even if it does since we are in such a sore state over here in drought-land.
I thought I would share a great, easy recipe to try this weekend - it was one of my favorites as a kid and I was so excited for Dad to make it when they were up here a couple of weeks ago. It was just as good as I remember! Recipe courtesy of my Dad via my Grandmother via "Trailer Life" September 1988 issue
- 4 boneless, skinless chicken breasts
- 5 Tbsp olive oil
- flour for dredging
- 2 Tbsp onion, minced
- 2 Tbsp garlic, minced
- 1/4 tsp rosemary
- 1/2 tsp ground thyme
- 2 cups apple juice
- 4 medium apples, cored & sliced
- 1/3 cup dijon mustard
- salt & pepper to taste
Heat oil in large skillet. Dredge chicken in flour, shaking off excess. Brown chicken and add onion, garlic, rosemary, and thyme to skillet.
Add apple juice and simmer until chicken is tender, 5-6 minutes. Use meat thermometer to ensure chicken is cooked to safe temperature. Remove chicken and keep warm.
Add apple slices to skillet; bring to a boil. Continue boiling until sauce is slightly thickened and apples are tender. Add mustard and season with salt & pepper. Pour sauce over chicken and serve.