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Chicken with Apples and Cream


6 boneless, skinless chicken breasts

3/4 cup flour

1/2 tsp each salt and pepper


2 cups apple cider (may substitute apple juice if cider is unavailable)

2 tbsp Dijon style mustard

3 1/2 cups heavy cream

1/4 tsp each salt and pepper

1/8 tsp Cayenne pepper

3 large cooking apples peeled, cored and cut into small pieces.
(Any type of cooking apple will work. Use the GrannySmith if you want a little tartness...)

1 cup cashews or nuts of choice (optional)


In a large, heavy skillet, bring the cider to a boil and reduce slightly.

Add in the remaining sauce ingredients except for the apples and nuts. Simmer just until the sauce starts to thicken and then pour all but a small amount into a bowl.

Combine the flour, salt and pepper together and dredge the chicken in it. Brown the chicken in the sauce that was left in the skillet.

Pour the remaining sauce back into the skillet with the chicken. Add the apples.

Cover and simmer until chicken and apples are tender and the sauce has thickened. This takes about 30-40 minutes depending upon the thickness of the chicken.
Just before serving, stir in the nuts.