Chicken with Onion Mustard Sauce
Chicken with Onion Mustard Sauce
Directions
- Melt the butter in a skillet over medium heat.
- Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees. Remove the breasts from the pan and set aside
- Stir together the onion, parsley, applesauce, wine, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes.
- Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.
Ingredients
- 1 pinch black pepper, ground
- 2 Tbsp. mustard, original
- 1 Tbsp. Nature's Best Dairy® Butter
- 1/4 cup Nature's Best Dairy® Cream, Half-and-Half
- 1 Peak Fresh Produce® Onion(s), Red, sliced
- 1 Tbsp. Peak Fresh Produce® Parsley, Fresh
- 1/2 cup walnuts, chopped
- 1/2 cup West Creek® Applesauce
- 3 West Creek® Chicken, Breast(s), Boneless Skinless
- 1/4 cup wine, white
