Chicken Breasts Honey-Maple Dijon
- Yield servings
- 1/4 cup honey
- 1 teaspoon maple syrup
- 1/4 cup apple cider vinegar
- 1/2 teaspoon dried mustard
- 2 tablespoons Dijon mustard
- 1/4 cup canola oil
- 1/2 cup low sodium chicken broth
- 2 -- Granny Smith apples, peeled and diced into 1/4" cubes
- 1/4 cup dried cranberries
- 4 -- skinless boneless chicken breasts, rinsed, trimmed and patted dry (about 1 1/2 pounds)
- -- salt and pepper
- 1/2 cup flour
- 4 tablespoons canola oil
- 4 ounces Gouda Cheese, shredded
- 2 tablespoons butter
Adjust oven rack to lower-middle position, set a foil lined baking sheet on rack, and heat oven to 200 degrees.
Honey Autumn Sauce: In a blender, combine honey, maple syrup, apple cider vinegar, dried mustard, and Dijon mustard. Blend to combine. With blender running, slowly drizzle in oil and blend until completely combined. Add chicken broth and blend to combine. Pour mixture into a bowl. Add apples and cranberries and stir to coat. Set aside.
Slice the chicken breasts in half horizontally, creating 8 cutlets. Season with salt and pepper. Pour flour into a shallow baking dish. Dredge cutlets in flour removing excess. Heat a heavy-bottomed 12-inch skillet over medium-high heat until hot. Add 2 tablespoons oil and swirl pan to coat. Lay four cutlets in skillet and saute until lightly browned on both sides (2 to 2 1/2 minutes on each side). Remove pan from heat and transfer cutlets to baking pan in oven. Add remaining 2 tablespoons oil to now-empty skillet and heat until shimmering. Add remaining chicken pieces and repeat.
Pour Honey Autumn Chicken mixture into hot skillet. Reduce by half over medium-high heat.
Remove chicken from oven and check that the internal temperature is 165 degrees. Place two cutlets on a dinner plate. Sprinkle one ounce of cheese over cutlets. Pour 1/4 of the Honey Autumn Sauce over cutlets being sure to equally divide fruit among plates. Repeat with remaining cutlets.