The weather finally changed down here and it actually felt like Fall...well, Florida Fall. I wanted to make something to compliment the season and one of my favorite things during the Fall is apples. This recipe was perfect.
Here's what you need:
1 large bunch of Swiss chard
4 boneless skinless chicken breasts
1/2 tsp sea salt, divided
1/4 tsp black pepper
2 tsp vegetable oil
2 cloves garlic, minced
1 large tart-sweet apple (like Gala), sliced
1/2 cup unsweetened apple juice
1 tbsp Dijon mustard
Here's what you'll do:
Trim stems and center ribs from the Swiss char and chop stems and ribs. Thinly slice the leave crosswise.
Sprinkle chicken with half of the salt and pepper.
In a large skillet, heat the oil over medium-high heat.
Add chicken and cook, turning once, for 4-5 minutes per side or until browned on both sides. Transfer to plate.
Add garlic, apple, the remaining salt, apple juice and mustard to the skillet.
Bring to a boil over medium-high heat.
Stir in Swiss chard stems and leaves.
Reduce heat and simmer, stirring occasionally, for 5 minutes.
Return chicken and any accumulated juices from the plate to the pan.
Simmer, stirring occasionally, for 3-4 minutes or until the chicken is no longer pink inside.
Nutritional facts per serving (this recipe makes 4 servings):
Total fat: 5 g
Saturated fat: 0 g
Cholesterol: 66 mg
Sodium: 608 mg
Carbohydrate: 14 g
Fiber: 1 g
Protein: 29 g
Calcium: 17 mg
Iron: 2.0 mg
I liked the chicken in this dish, but the chard and apples were ruined by the mustard for me. I'm not a huge mustard fan and did not think it would be that overpowering when I made it. I may forfeit it the next time I make it, or simply make some without it for myself. Scott and Aaron both loved it with the mustard.