Seared Chicken Breasts with Apple-Dijon Sauce
Updated Oct 18, 2017
There’s nothing like a pan sauce to make you look like the culinary superstar you already know you are. Our finished-in-the-oven breasts make easy work of a pan sauce, and the apple-Dijon sauce is so tasty, you’ll never want to settle for take-out again.
Seared Chicken Breasts with Apple-Dijon Sauce
- Prep Time 45 min
- Total 45 min
- Servings 4
- Ingredients 8
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
Instructions
-
Step1Heat oven to 325°F. Line cookie sheet with sides with foil.
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Step2In 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).
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Step3Meanwhile, 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.
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Step4Divide sauce among 4 plates; top each with a chicken breast.
Nutrition
350
Calories
17g
Total Fat
38g
Protein
11g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 150
- Total Fat
- 17g
- 26%
- Saturated Fat
- 9g
- 44%
- Trans Fat
- 1/2g
- Cholesterol
- 135mg
- 44%
- Sodium
- 540mg
- 23%
- Potassium
- 420mg
- 12%
- Total Carbohydrate
- 11g
- 4%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 8g
- Protein
- 38g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 4%
- 4%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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