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Apple-Spinach Chicken

Photo: Yunhee Kim; Styling: Molly Fitzsimons/Big Leo Productions

Prep time 10 mins
Cook time 19 mins
Yield Makes 4 servings (serving size: 1 chicken breast and 1/2 cup apple-spinach mixture)
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).

Ingredients

  • 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

Nutrition Information

  • calories 202
  • fat 5 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 2 g
  • protein 27 g
  • carbohydrate 12 g
  • fiber 2 g
  • cholesterol 67 mg
  • iron 2 mg
  • sodium 238 mg
  • calcium 46 mg

How to Make It

  1. 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.

  2. 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.

  3. Add spinach to pan, and toss until wilted, about 1 minute. Serve hot.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.