This is my version of a recipe for Bistro Braised Chicken from Cooking Light magazine.
Fruity Braised Chicken
2 large boneless, skinless chicken breasts
2 teaspoons butter
2 carrots, sliced
1 medium onion, peeled and chopped
2 stalks celery, sliced
1/2 tsp thyme
1/4 tsp sage
2 teaspoons good mustard
1 14-ounce can low sodium chicken broth
1 good-sized apple or pear, chopped
salt and pepper to taste
Spray large non-stick skillet with cooking spray, heat pan over medium heat. Lightly season chicken with salt and pepper, add to pan, and brown on both sides. Remove chicken to plate. Add two teaspoons butter to pan, along with carrots, onion, and celery. Cook for 5 minutes, stirring occasionally. Add thyme, sage and mustard. Add chicken broth, scraping pan to loosen any brown bits, bring to a simmer. Add chicken back to pan, cover and reduce heat to simmer. Let cook for 30 minutes. Cook egg noodles or rice to serve with the chicken. Do the usual, you know, unload the dishwasher, make tea, set the table, call your mother. Uncover, add fruit, let sauce reduce for 10 minutes. Taste to see if it needs any more salt and pepper. Enjoy!
