Seared Chicken Breasts With Apple Dijon Sauce Recipe

Ingredients

4

tablespoons butter

4

boneless skinless chicken breasts

1/2

teaspoon salt

1

cup thinly sliced onion

1

large red apple, cored and thinly sliced (about 2 cups)

1

teaspoon Dijon mustard

1

cup Progresso™ unsalted chicken broth (from 32-oz carton)

1

package (5 oz) baby spinach

Preparation

Heat oven to 325°F. Line cookie sheet with sides with foil.

In 12-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Pat chicken dry, then rub in salt. Cook in skillet 4 to 5 minutes or until browned and chicken releases easily from pan. Turn and cook 2 minutes longer. Transfer to cookie sheet. Bake 12 to 14 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Meanwhile, melt remaining 2 tablespoons butter in skillet, then add onion. Cook 5 to 6 minutes or until onion is translucent and begins to brown. Add apple; cook 1 to 2 minutes. Add mustard and broth; cook 6 to 8 minutes, stirring occasionally, until thickened. Add spinach, and stir until wilted.

Divide sauce among 4 plates; top each with a chicken breast.

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