Creamy Caraway and Apple Chicken

Looking for a chicken recipe to make for dinner... and definitely not wanting to go to the store, I went searching through my plethora of cooking magazines and special editions and happened upon an interesting one from America's Test Kitchen 30-Minute Suppers (Winter 2010 edition). I am ashamed to admit I have never had anything with Caraway seeds, so I was curious.

America’s Test Kitchen: 30-Minute Suppers, Winter 2010 edition, is stock full of terrific-looking recipes to get delicious, nutritious dinners to the table quickly. The magazine is comprised of 96 tear-out recipe cards that are divided into sections: poultry, vegetarian, pork, pasta, beef, lamb, seafood and salad. These recipes are no-fuss fare, but each one still has a casual elegance about them that goes beyond your regular weeknight meal. Alas, not available on line. I bought mine at CostCo in February.

I only made one substitution of 2% milk instead of the heavy cream. Didn't have any on hand.

Creamy Caraway and Apple Chicken (serves 4)

4 boneless, skinless chicken breasts (about 1-1/2 lbs)

salt and pepper

1 Tblsp vegetable oil

2 Tblsp unsalted butter

1 Granny Smith apple, peeled, cored, and sliced 1/2" thick

2 Shallots, minced

1 teasp. Caraway seeds

3/4 c Chicken Broth

1/2 c Heavy Cream

2 teasp. Dijon mustard

1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 4 minutes per side. Transfer to plate.

2. Add butter and apple to empty pan and cook until golden, about 3 minutes. Add shallot and cook until softened, about 2 minutes. Stir in caraway seeds and cook until fragrant, about 30 seconds. Stir in broth and cream and bring to a boil. Return chicken and any accumulated juices to pan and simmer over medium heat until chicken is cooked through and sauce is slightly thickened, about 5 minutes. Stir in mustard and season with salt and pepper. Serve.

Enjoy, ~Marta