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Quick and yummy...
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2 tsp |
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vegetable
oil |
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Four
4-ounce |
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skinless,
boneless chicken breast halves |
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¼ tsp |
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salt |
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¼ tsp |
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black pepper |
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1 clove |
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garlic,
minced (about ½ tsp.) |
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1 Tbs |
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spicy brown
mustard |
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½ cup |
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apple cider |
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1 medium |
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Granny Smith
apple, cored and sliced |
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6 cups |
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fresh baby
spinach or chopped Swiss chard |
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1 |
Heat oil in a large
nonstick skillet over medium-high heat. Sprinkle chicken
with salt and pepper, and add to skillet. Cook 5 to 6
minutes on each side or until well-browned. Remove to
plate. Cover and keep warm. |
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2 |
Add garlic, mustard,
cider and apples to pan; bring to a boil. Reduce heat,
simmer, stirring often, 5 minutes. Return chicken and
juices to pan. Cook, stirring occasionally, until sauce
thickens and the chicken is cooked through, about 3
minutes. |
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3 |
Add spinach to pan,
and toss until wilted, about 1 minute. Serve hot. |
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Servings: 4 |
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Serv. Size: 1 breast and
1/2 cup apple-spinach mixture |
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Recipe Source |
| Health |
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