Cider and Mustard Glazed Chicken Breasts with Sautéed Sweet Potatoes and Apples

Serves 4.

Note: Sautéed chicken breasts cloaked in a flavorful apple cider and whole-grain mustard sauce are paired with sweet potatoes and tart Granny Smith apples in this comforting but healthful winter meal. From Meredith Deeds.

• 3 tbsp. olive oil, divided

• 2 medium sweet potatoes, peeled and cut into 1/2-in. cubes

• 1/2 tsp. salt, divided

• 1/2 tsp. freshly ground black pepper, divided

• 2 Granny Smith apples, peeled and cut into 1/2-in. cubes

• 1/4 c. water

• 4 skinless, boneless chicken breasts (4 oz. each)

• 1/2 c. apple cider

• 1 tbsp. cider vinegar

• 1 tbsp. whole-grain mustard

• 1 tbsp. unsalted butter, room temperature

• 2 tbsp. finely chopped parsley


Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add sweet potatoes and 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until starting to soften, 8 to 10 minutes. Add the apple and sauté for another 2 minutes or until apples start to brown. Add water and cook, covered, until water evaporates and potatoes are tender and browned, about 10 minutes.

While the sweet potatoes are cooking, heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season chicken with remaining 1/4 teaspoon salt and pepper, add to skillet and cook for 3 minutes, or until golden. Turn chicken over and sauté 1 minute more. Reduce heat to moderately low and cook chicken, covered, until just cooked through, about 10 minutes. Transfer to a plate and set aside.

Return skillet to medium-high heat. Add cider, scraping up any browned bits from bottom of pan; boil until liquid is reduced by half, 2 to 3 minutes. Add vinegar and mustard and remove pan from heat and whisk in butter.

When the sweet potatoes and apples are just tender, gently stir in the parsley.

Divide chicken and sweet potatoes among four serving plates. Spoon the sauce over the chicken and serve hot.

Nutrition information per serving:

Calories 370 Fat 17 g Sodium 440 mg

Carbohydrates 27 g Saturated fat 4 g Calcium 46 mg

Protein 27 g Cholesterol 78 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 fruit, 1 bread/starch, 3½ lean meat, 1 fat.