My mother got the idea for this delectable salad recipe from a friend. In the summer, I frequently cook Barbara’s salad and frequently share the recipe. In June 2012, I shared this salad at the Buckeye Bash.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 tablespoon butter
- 3 skinless, boneless chicken breast halves
- 1 pinch ground black pepper
- 1 small red onion, sliced
- 1 tablespoon dried parsley
- ½ cup applesauce
- ¼ cup white wine
- 2 tablespoons mustard
- ¼ cup half-and-half cream
- ½ cup chopped walnuts
Instructions
- Melt the butter in a skillet over medium heat. Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the breasts from the pan and set aside.
- Stir together the onion, parsley, applesauce, wine, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes. Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.
Nutrition Facts
| Calories | 388 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 3 g |
| Protein | 31 g |
| Saturated Fat | 6 g |
| Sodium | 220 mg |
| Sugars | 6 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I used some red and yellow onion I had already cleaned in the fridge, used milk in lieu of the half&half and left out the walnuts. I S&P’d my chicken and roasted it in the oven, then did the sauce separately and topped the chicken with it while serving with rice. The fam and I didn’t care for it, but a lingering neighbour liked it alot. It’s alright, but not for us.
I made 2 small changes – I lightly coated the chicken in flour to help it brown and create a nice visual contrast with the sauce and I changed the fat to half butter half olive oil. I then doubled the recipe and served it to some old friends who were practically licking the plate! Will definitely make this again!
This is so good! Great flavor. My husband loves chicken w/ apple or mustard and this combines both of those very well.
Loved it! Great taste. Can take or leave the walnuts though.
Made this for supper the other night and already had the chicken cooking when I realized I didn’t have any applesauce. I used peanut butter instead and hoped for the best. It still turned out pretty good but I can imagine it with the applesauce, mellow and sweet. I also added a small can of sliced mushrooms to it. I will make it again, with or without the applesauce!
This was really good. Slightly sweet from the onion but also savory. The sauce was thicker than I thought it would be – a nice consistency.
Followed recipe as written. Very strange taste, not at all to my or my familys liking. Definitely would not make again.
I used the ingredients and amounts in the recipe, except for using two chicken breasts. I pounded them lightly to make for equal thickness, and an instant-read thermometer reached 180 degrees in about 3 minutes per side. I sweated the onion, sliced very thin, in the remaining butter for a couple minutes before adding anything else to the skillet. Made the onion a bit sweeter, and a little easier to digest. For the mustard, I used half Grey Poupon Country Style, and half Mister Mustard, an extra-pungent Dijon-style product. Next time, I’ll probably forego the Mister Mustard, and use just a bit less mustard overall — The mustard’s piquancy was quite pronounced, though pretty well balanced by the sweetness of the applesauce. Next time I think I’ll also increase the amount of wine and cream to maybe 1/3 cup each. Reason: The sauce, though very tasty, became quite thick, and really ceased to be “saucy”. I’d like it somewhat thinner. The walnuts added a really nice crunchy texture. I wouldn’t hesitate to make this for company!
Pretty good! Definately use a red onion, it gives a little bit of sweet to offset the strong mustard! I used dijon mustard, and it was still quite pungent. Maybe using less mustard, and somehow incorporating bacon would make this a 5star, but as is a great 4 star. Thanks!
I’ve been looking to add a little excitement to chicken and thought this recipe was outstanding. The only change I made was to leave out the walnuts as I’m not a fan. Thanks for sharing, I will make this again.