Apple Brie Chicken (Print Version)
# Ingredients:
01 -
2 boneless chicken breasts, about 6 ounces each
02 -
a pinch of kosher salt
03 -
a dash of freshly ground black pepper
04 -
2 ounces of brie, cut into ¼-inch thick slices
05 -
1 large honeycrisp or granny smith apple, sliced thinly to ¼-inch thickness
06 -
1 tablespoon of oil (olive works great)
07 -
1 tablespoon of unsalted butter
08 -
1 small onion, sliced thin
09 -
¼ cup dry white wine (something you'd drink)
10 -
1 tablespoon plain white flour
11 -
¾ cup chicken stock
12 -
1 tablespoon pure maple syrup
13 -
2 teaspoons apple cider vinegar
14 -
1 teaspoon Dijon or whole grain mustard
15 -
2 sprigs of fresh rosemary
# Instructions:
01 -
Pat the chicken dry using paper towels. Carefully cut a horizontal pocket in each breast, stopping just before cutting all the way through. Sprinkle salt and pepper inside and out of the chicken.
02 -
Place slices of brie into each pocket, followed by 3-4 apple slices. You can use toothpicks to hold them together if you like.
03 -
Heat up butter and olive oil together in a skillet over medium-high heat. Cook the chicken on each side until it has a nice golden crust, about 2 minutes per side. Take the chicken out, keep it covered.
04 -
Turn the heat to medium. Toss in the onion slices, cooking them for 2-3 minutes until soft. Add the rest of the apple slices, sprinkle with salt, and cook for another 2 minutes until they start to brown a bit.
05 -
Pour in the wine to loosen up the flavorful bits stuck on the pan's bottom. Let it reduce by half.
06 -
Sprinkle the flour across the pan, mixing it well so there are no lumps. Pour in the chicken broth, maple syrup, vinegar, mustard, and rosemary. Once it starts boiling, lower the heat and let it gently cook for 5 minutes. Adjust salt as needed.
07 -
Return the chicken, along with any juices, back into the pan. Cover with a lid and let it simmer on low heat until completely cooked through, about 8-10 minutes, or until the chicken's internal temperature reaches 165°F. Take out the rosemary before serving.
# Notes:
01 -
Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of broth when reheating so the chicken stays juicy.
02 -
To freeze, wrap the cooked chicken tightly in plastic, place in a freezer-safe bag, and store for up to 2 months. Let it thaw in the fridge overnight before warming up.