Surprisingly mild and easy to make, this dish takes to substitutions well depending on what you have in the house. Despite the name, even my young children enjoy this chicken! It's quick, easy, and something different for dinner. Apple juice may be substituted for the applesauce and wine. Grainy, spicier mustards will create a spicier sauce; mild or sweet mustards will create a milder sauce.

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

Directions

  • Melt the butter in a skillet over medium heat. Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the breasts from the pan and set aside.

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  • Stir together the onion, parsley, applesauce, wine, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes. Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.

Nutrition Facts

388 calories; 23.1 g total fat; 90 mg cholesterol; 220 mg sodium. 12.3 g carbohydrates; 31 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/15/2008
I used the ingredients and amounts in the recipe except for using two chicken breasts. I pounded them lightly to make for equal thickness and an instant-read thermometer reached 180 degrees in about 3 minutes per side. I sweated the onion sliced very thin in the remaining butter for a couple minutes before adding anything else to the skillet. Made the onion a bit sweeter and a little easier to digest. For the mustard I used half Grey Poupon Country Style and half Mister Mustard an extra-pungent Dijon-style product. Next time I'll probably forego the Mister Mustard and use just a bit less mustard overall -- The mustard's piquancy was quite pronounced though pretty well balanced by the sweetness of the applesauce. Next time I think I'll also increase the amount of wine and cream to maybe 1/3 cup each. Reason: The sauce though very tasty became quite thick and really ceased to be "saucy". I'd like it somewhat thinner. The walnuts added a really nice crunchy texture. I wouldn't hesitate to make this for company! Read More
(24)

Most helpful critical review

Rating: 1 stars
03/11/2009
Followed recipe as written. Very strange taste not at all to my or my familys liking. Definitely would not make again. Read More
(3)
11 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
10/15/2008
I used the ingredients and amounts in the recipe except for using two chicken breasts. I pounded them lightly to make for equal thickness and an instant-read thermometer reached 180 degrees in about 3 minutes per side. I sweated the onion sliced very thin in the remaining butter for a couple minutes before adding anything else to the skillet. Made the onion a bit sweeter and a little easier to digest. For the mustard I used half Grey Poupon Country Style and half Mister Mustard an extra-pungent Dijon-style product. Next time I'll probably forego the Mister Mustard and use just a bit less mustard overall -- The mustard's piquancy was quite pronounced though pretty well balanced by the sweetness of the applesauce. Next time I think I'll also increase the amount of wine and cream to maybe 1/3 cup each. Reason: The sauce though very tasty became quite thick and really ceased to be "saucy". I'd like it somewhat thinner. The walnuts added a really nice crunchy texture. I wouldn't hesitate to make this for company! Read More
(24)
Rating: 4 stars
10/15/2008
I used the ingredients and amounts in the recipe except for using two chicken breasts. I pounded them lightly to make for equal thickness and an instant-read thermometer reached 180 degrees in about 3 minutes per side. I sweated the onion sliced very thin in the remaining butter for a couple minutes before adding anything else to the skillet. Made the onion a bit sweeter and a little easier to digest. For the mustard I used half Grey Poupon Country Style and half Mister Mustard an extra-pungent Dijon-style product. Next time I'll probably forego the Mister Mustard and use just a bit less mustard overall -- The mustard's piquancy was quite pronounced though pretty well balanced by the sweetness of the applesauce. Next time I think I'll also increase the amount of wine and cream to maybe 1/3 cup each. Reason: The sauce though very tasty became quite thick and really ceased to be "saucy". I'd like it somewhat thinner. The walnuts added a really nice crunchy texture. I wouldn't hesitate to make this for company! Read More
(24)
Rating: 4 stars
10/13/2008
Pretty good! Definately use a red onion it gives a little bit of sweet to offset the strong mustard! I used dijon mustard and it was still quite pungent. Maybe using less mustard and somehow incorporating bacon would make this a 5star but as is a great 4 star. Thanks! Read More
(14)
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Rating: 4 stars
06/23/2009
Made this for supper the other night and already had the chicken cooking when I realized I didn't have any applesauce. I used peanut butter instead and hoped for the best. It still turned out pretty good but I can imagine it with the applesauce mellow and sweet. I also added a small can of sliced mushrooms to it. I will make it again with or without the applesauce! Read More
(9)
Rating: 4 stars
10/13/2008
I've been looking to add a little excitement to chicken and thought this recipe was outstanding. The only change I made was to leave out the walnuts as I'm not a fan. Thanks for sharing I will make this again. Read More
(8)
Rating: 4 stars
04/22/2009
This was really good. Slightly sweet from the onion but also savory. The sauce was thicker than I thought it would be - a nice consistency. Read More
(5)
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Rating: 4 stars
08/14/2009
Loved it! Great taste. Can take or leave the walnuts though. Read More
(4)
Rating: 5 stars
04/08/2010
This is so good! Great flavor. My husband loves chicken w/ apple or mustard and this combines both of those very well. Read More
(4)
Rating: 5 stars
11/09/2010
I made 2 small changes - I lightly coated the chicken in flour to help it brown and create a nice visual contrast with the sauce and I changed the fat to half butter half olive oil. I then doubled the recipe and served it to some old friends who were practically licking the plate! Will definitely make this again! Read More
(3)
Rating: 1 stars
03/11/2009
Followed recipe as written. Very strange taste not at all to my or my familys liking. Definitely would not make again. Read More
(3)