As you have probably noticed, I do a lot of cooking with boneless, skinless chicken breasts! So I am always trying to find new flavors to spice up this simple protein! Here is my latest flavor combination: a little tangy, a little sweet, and a little spicy.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp extra virgin olive oil
• 1 large onion, cut into large chunks
• 2 apples, cored and cut into chunks (I used Granny Smiths)
• 1 tsp Organic Chicken Better Than Bouillon
• 1 cup water
• 2 1/2 tbsp spicy mustard (I used a chipotle mustard)
• 1 tbsp organic raw honey
• Himalayan pink salt
• Pepper
• 1 1/2 tsp unsalted grass-fed butter, softened (like Kerrygold)
• 1 tbsp brown rice flour or other gluten-free flour of your choice

Preheat the oven to 450 degrees. Season the chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken and cook until golden, about 4-6 minutes. Flip and cook 1-2 more minutes, then transfer to a plate. Leave all drippings in the skillet.

Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix in the Better Than Bouillon, water, mustard, and honey and bring to a boil. Place the chicken back in the skillet. Transfer to the oven and roast until the chicken is cooked through, 10-15 minutes.

Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken. Enjoy!

This recipe is adapted from this recipe from FoodNetwork.com.