November 21, 2008, Newsletter Issue #191: Maple-Apple Chicken
Tip of the Week
1 pound boneless, skinless chicken breasts
1 Tbsp Vermont Maple Syrup
4 Tbsp red wine
2 tsp honey mustard
2 tsp chicken bouillon granules
2 medium red apples, cored and sliced
In a medium skillet coated with cooking spray, cook the chicken breasts until tender and no pink remains, about 4-5 minutes per side. Transfer to a plate and keep warm.
Combine the maple syrup, wine, mustard, and bouillon granules in the warm skillet. Add the apple slices and cook over medium heat for 1 minute. Add chicken breasts and continue cooking 1-2 minutes or until the apples are tender. Serve immediately.
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