Chicken & Apples Cream Dijon
submitted by PixyStyxx

For flavor, you can't go wrong with Granny Smiths. As for red apples, McIntosh, Jonathan and Rome Beauty will work in most any recipe. The red apples make a more attractive presentation, so I use one Granny Smith and one red apple.

1 cup uncooked rice
3 skinless, boneless chicken breast halves (about 1 pound total)
1 teaspoon vegetable oil
1 teaspoon butter
1 small onion (for 1/2 cup chopped)
2 cooking apples
8 oz. sliced mushrooms
3/4 cup apple juice
1/2 cup white wine
1 1/2 teaspoons granulated sugar
1 teaspoon chicken bouillon crystals
1 tablespoon Dijon mustard
1/4 cup half-and-half

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Place 2 cups of unsalted water in a 2-quart or larger saucepan over high heat and bring to a boil. Add the rice, cover, reduce heat to simmer and steam for 17 minutes.

Meanwhile, if the chicken is frozen, place on a microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting. While chicken is in the microwave, heat the oil and butter on medium in a 12-inch nonstick skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop.

Slice the chicken into 1/4" strips through the width, adding to pan as you slice. When all the chicken is added, raise the heat to medium-high and cook for 3 minutes, stirring from time to time, until the chicken just begins to brown.

Meanwhile, cut the apples in half and remove the core. Slce the unpeeled apples into 1/4" slices. When all of the apples are sliced, add them to the pan. Add mushrooms to the pan at the same time. Stir and cook for one minutes.

Add the apple juice, wine, sugar and chicken bouillon crystals. Stir well to dissolve the bouillon. Bring to a boil and cook for 4 mins. Stir in the Dijon mustard and half-and-half. Cook for 2 more minutes. Serve at once over a bed of steamed rice.

Serves 4

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