Chicken and Apples in Honey Mustard Sauce
"This recipe was adapted from a recipe printed in the Boston Globe and developed by Jean Kressy...."
INGREDIENTS
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1/2 cup apple cider
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1 1/2 teaspoons cornstarch
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Pinch of salt
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A few grinds of pepper
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2 tablespoons honey mustard OR one tablespoon each honey and Dijon mustard
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2 tablespoons seasoned dry bread crumbs
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4 (4-ounce) boneless, skinless chicken breasts, trimmed of all fat
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1 tablespoon canola oil
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2 unpeeeled Golden Delicious apples, cored and cut in eighths
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1/2 cup chicken broth
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Chopped fresh parsley
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