I got this recipe from my Real Simple magazine back in 2008 (LOVE IT!), and you can check out the original recipe here.  It’s one of those go to recipes that is not only simple, but healthy and delicious.  Or as I like to call it…the trifecta 😉  I really haven’t messed with the recipe much, because it is so good as is.  My notes are in italics 🙂

Ingredients

• 4 boneless, skinless chicken-breast halves
   (I frequently use 5 or 6 chicken breasts and then use 2 apples/a really big onion and use the same of everything else if I have more people to feed)
• 1 tablespoon olive oil
• 1 firm apple, such as Braeburn, cored, halved, and cut into 1/4-inch slices (original recipe calls for 1/2 inch slices, but I think those are too thick)
• 1 cup apple juice
• 1 large onion, thinly sliced
• 1 garlic clove, minced (I cheat and use 1 tsp from the jar of crushed garlic :))
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 2 tablespoons Dijon mustard

Directions

1. Place each chicken-breast half between 2 sheets of wax paper and pound with a meat mallet until about 3/4 inch thick (Ok, I tried to use parchment paper and the chicken breasts went flying, so now I put them in a large zip lock for containment 🙂  And…I can never get them to 3/4 inch thick, so I’m happy with 1 inch.  I just cook it a little longer)
2. Heat the oil in a large skillet over medium-high heat and saute the chicken until golden, about 3 minutes per side (I do 4 minutes per side since my chicken breasts are usually bigger).  Add the apple slices, apple juice, onion, garlic, thyme, and salt. Cover and simmer 6 to 8 minutes or until the chicken is fork-tender.  Again, since my breasts are usually bigger, I don’t necessarily simmer.  I just cover and keep on medium heet for the 6-8 minutes.  Because they are cooking in liquid, the chicken breasts don’t get dried out.
3. Remove the chicken, apple slices, and onion to a serving platter and keep warm.
4. Bring the sauce to a boil for about 5 minutes or until slightly reduced. Whisk in the mustard. Pour the sauce over the chicken and serve

It’s Paleo if you stop right here, but I usually serve it with bread or quinoa to make it more filling.  Tonight I used quinoa, which I LOVE!  It’s so easy, good for you, and yummy.  I cook it in my rice cooker, but you can cook it in a sauce pan too.

Ingredients

• 1 Cup quinoa
• 2 Cups Water
• 7-8 slices of apple diced
• Tsp of garlic (or a clove minced if you have the time :))
•  Few grinds of sea salt or sprinkle of regular salt
• 1/4 C of diced onions
• 1 Tblsp of olive oil
  

Directions

1. Put all this into the rice cooker and hit cook-DONE!  Or….combine all in a sauce pan, bring water to boil for 5 min or so til most of the water evaporates.  Then let it simmer til it’s fluffy.