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Seared Chicken Breasts with Apple-Dijon Sauce

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  • Prep 45 min
  • Total 45 min
  • Servings 4
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There’s nothing like a pan sauce to make you look like the culinary superstar you already know you are. Our finished-in-the-oven breasts make easy work of a pan sauce, and the apple-Dijon sauce is so tasty, you’ll never want to settle for take-out again.
By Betty Crocker Kitchens
Updated Oct 18, 2017
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Ingredients

  • 4 tablespoons butter
  • 4 boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1 cup thinly sliced onion
  • 1 large red apple, cored and thinly sliced (about 2 cups)
  • 1 teaspoon Dijon mustard
  • 1 cup Progresso™ unsalted chicken broth (from 32-oz carton)
  • 1 package (5 oz) baby spinach

Steps

  • 1
    Heat oven to 325°F. Line cookie sheet with sides with foil.
  • 2
    In 12-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Pat chicken dry, then rub in salt. Cook in skillet 4 to 5 minutes or until browned and chicken releases easily from pan. Turn and cook 2 minutes longer. Transfer to cookie sheet. Bake 12 to 14 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • 3
    Meanwhile, melt remaining 2 tablespoons butter in skillet, then add onion. Cook 5 to 6 minutes or until onion is translucent and begins to brown. Add apple; cook 1 to 2 minutes. Add mustard and broth; cook 6 to 8 minutes, stirring occasionally, until thickened. Add spinach, and stir until wilted.
  • 4
    Divide sauce among 4 plates; top each with a chicken breast.

Tips from the Betty Crocker Kitchens

  • tip 1
    Mix it up! Sub pears for the apples and baby arugula for the spinach for a fun twist.

Nutrition

350 Calories, 17g Total Fat, 38g Protein, 11g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
9g
44%
Trans Fat
1/2g
Cholesterol
135mg
44%
Sodium
540mg
23%
Potassium
420mg
12%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
7%
Sugars
8g
Protein
38g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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