Chicken with Cider and Apples with a Healthy Side

Chicken with Brandy Cider Sauce with Apples and a Healthy Side  

Cook's Notes: A company worthy chicken dish made in just one pan. Chicken fillets baked in an apple cider sauce served with a healthy side of roasted red potatoes, Brussels sprouts, cranberries and red onions. Chicken fillets were used as they are a thinner meat and cook better in a skillet though chicken breasts can easily be substituted The dish is flavorful and satisfying. 
It is an original recipe and serves four. Adding brandy is an optional ingredient.
Chicken with Cider and Apple Ingredients:

• 6 chicken fillets
• 1-1/2 TB. olive oil
• 3/4 cup diced sweet onions 
• 2 cups apple cider
• 2 tsp. Dijon mustard
• 1/2 tsp. red pepper flakes 
• 1 tsp. rosemary 
• 2 TB. cornstarch mixed with 3 TB. water
• 2 whole apples like Honey Crisp, Pink Lady or Gala, peeled and diced
• Salt and pepper to taste   

Directions:

• In a large skillet heat olive oil and sear chicken on both sides 4 minutes with diced sweet onions.
• Remove chicken and onions to a paper towel lined plate and set aside.
• Add cider to pan and scrape up pan drippings. Whisk in mustard, spices and cornstarch mixture. On a medium high heat  (uncovered) add in chopped apples and bring to a boil. 
• Lower the heat to medium low and add in chicken with onions. Cook uncovered for 30 minutes. Chicken should register 165  degrees for doneness. 
• Add in 1 TB. brandy if using and mix well.
• Cover skillet, let meat and sauce rest 10 minutes before serving. 

Roasted Brussels Sprouts with Red Potatoes and Cranberries  
Recipe serves 4.
Ingredients:

• 1 lb. small red potatoes, halved and quartered
• 1 lb. Brussels sprouts. halved lengthwise and quartered
• 1 cup red onion slices 
• 2 TB. olive oil
• 1 TB. Dijon mustard
• 1/2 tsp. each dried rosemary and thyme
• 3 minced garlic cloves
• 4 slices of uncooked bacon, halved
• 1 cup dried cranberries
• 1 tsp. sea salt

Directions:

• Preheat oven to 425 degrees and line a rimmed baking sheet with parchment paper .
• In a large bowl place potatoes, garlic, bacon, red onions, and Brussels sprouts. Add in olive oil, mustard, rosemary and garlic cloves. 
• Spread out evenly in pan. Sprinkle with sea salt and roast 20 minutes. Stir mixture and if Brussels sprouts are done remove, continue cooking until potatoes are fork tender. Add in cranberries last 10 minutes of cooking time.  
  

Christmas Trifle