Ingredients
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 medium apples, cored and sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup bourbon whiskey
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped pecans (optional)
Instructions
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Season chicken breasts with salt and pepper on both sides.
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In a large skillet, heat olive oil over medium-high heat.
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Add chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through.
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Remove and set aside.
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In the same skillet, melt butter over medium heat.
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Add sliced apples and onions, cooking for 5-7 minutes until softened.
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Stir in minced garlic and cook for an additional minute.
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Carefully pour in bourbon, scraping the bottom of the pan to deglaze.
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Add chicken broth, heavy cream, and Dijon mustard, stirring to combine.
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Bring the mixture to a simmer and cook for 3-4 minutes until slightly thickened.
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Return chicken to the skillet and spoon the sauce over the top.
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Sprinkle with fresh thyme leaves and let simmer for 2-3 minutes to reheat the chicken.
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Garnish with chopped parsley and pecans before serving.
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Serve hot, spooning extra sauce over each chicken breast.
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