Andrea's wine pick: The chicken's zesty mustard and apple flavors call for a bone-dry Alsace Riesling. Look for Leon Beyer 2004 (around $17).
2 teaspoons vegetable oil
4 (4-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced (about 1/2 teaspoon)
1 tablespoon spicy brown mustard
1/2 cup apple cider
1 medium Granny Smith apple, cored and sliced
6 cups fresh baby spinach or chopped Swiss chard
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper, and add to skillet. Cook 5-6 minutes on each side or until well browned. Remove to plate, and keep warm.
Add next 4 ingredients (through apple slices) to pan; bring to a boil. Reduce heat, simmer, stirring often, 5 minutes. Return chicken and juices to pan. Cook, stirring occasionally, until sauce thickens and the chicken is cooked through, about 3 minutes.
Add spinach to pan, and toss until wilted, about 1 minute. Serve hot.
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