This apple mustard sauce was inspired by a French dish which required a rabbit and was very time consuming. So, I experimented few times to create an easy and tasty dish. Every time I serve this dish at home, we cannot help smiling because it feels like we are at a fancy restaurant!
Ingredients:
2 tbsp FRENCH'S® Bold n' Spicy Brown Mustard
12 oz Unsweetened apple sauce
1/2 cup Condensed Cream of Onion Soup
1/2 cup White wine -Chenin Blanc
3 tbsp butter
4 boneless, skinless chickn thighs
1 lb asparagus, trimmed
1.75 tsp salt
1/2 tsp pepper
Directions:
In a medium sauce pan, combine apple sauce and ¼ cup of the white wine. Bring to boil and cook until it thickens. Add Cream of Onion Soup, mustard, ¼ tsp salt and freshly ground pepper. Cook on medium heat for 5 minutes. Reduce heat to low and add 1 Tbsp butter. (it may splash, so get the lid ready)
Season the chicken with ½ tsp and about ¼ tsp freshly ground pepper. In a large skillet, melt 2 Tbsp butter and brown the chicken both sides. Add the remaining ¼ cup of white wine and reduce heat to medium low, cover, and cook for 5 minutes. Bring heat to medium. Add asparagus and cook them together for another 5 minutes or until chicken is done. Put asparagus and chicken aside.
Transfer the sauce into the skillet. Scrape the bottom of the skillet and mix until it is well blended (medium low heat).
Plate chicken, sauce, and asparagus as you like.
Chicken breast could be used but thigh holds the flavor better.
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