Apple-Mustard Chicken Tenders is Country Good!

Apple season is coming. I love the fall for all those delicious ways to use apples. I especially love apples without a pie. Don’t you?

Living in a farming community as we do, this time of year brings so many harvest festivals. Some are a bit more commercialized than others. We prefer the hokey little festivals with Aunt Virginia’s award winning preserves and the 4-H Club’s sheep-sheering competition. We’ll drive two hours to sit on hard bleachers and root for our favorite Draft Horse or learn to can foods from the real pros – farmers who have been doing it since the beginning of time.

After a day of harvest festivals and country fairs, it’s nice to come home to simple cooking. This is great with fresh-picked apples.

Apple- Mustard Chicken Tenders
2 small Granny Smith Apples, thinly sliced
2 lbs Chicken Breast Tenderloins
1/2 teaspoon Salt
1/4 teaspoon Pepper
3 tablespoons Butter
1/2 cup packed Brown Sugar
1/4 cup Stone-Ground Mustard

Core and thinly slice the apples. Set aside.

Lay the chicken tenders on a cutting board and cut into 1/2-inch strips for quick cooking. Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium heat.

Place chicken in the melted butter; cook 4-6 minutes on each side or until no longer pink. Remove from pan and tent to keep warm. If necessary, cook the chicken in batches to avoid over-crowding the pan.

To the now empty skillet, add apples, brown sugar and mustard; toss to combine. Cook, covered, over medium heat 3-4 minutes or until apples are tender. Return chicken to the skillet and heat through.

Serve chicken tenders with glazed apples.

A crisp salad and home-baked bread rounds out this country-harvest supper just fine.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen