This month's Tried & True Recipe is brought to you by Brooke Bardwell. Brooke has been involved in and very excited about a weekly cooking club at her school! The club, Fire Chefs, is an after-school culinary program for middle schoolers run by Schenectady City School District's Farm to School program that explores food insecurity and resilience through cooking classes and demonstrations

You may remember Brooke from our 2nd Annual MLK-Inspired  Beloved Community Pie Social where she brought a delicious banana cream pie. Brooke is also the daughter of Caroline Bardwell (MO #6) one of the co-op's founding Member-Owners! Love of good food and community is a family tradition!
 

Honey-Mustard Chicken with Sauteed Apples

Ingredients:

2 tablespoons butter

3 to 4 boneless chicken breast halves

1/2 cup apple juice

2 tablespoons sweet honey mustard

1 teaspoon dijon mustard

1 tablespoon honey

1 apple (coarsely chopped) 

  Directions

1) In a 10-inch non-stick skillet,
melt half of the butter (1 tablespoon) over medium to medium-high heat. Add chicken, cook 5 to 8 minutes, turning over once, until chicken is browned on both sides.

2) Add apple juice. Reduce heat to medium to medium-low; cover and cook 10 to 15 minutes or until chicken is fork-tender and its juices run clear.

3) Melt remaining butter in a separate saute pan and put apples in it, cook on medium to medium-low heat until softened and lightly browned, stirring often.

4) Mix dijon mustard, honey, and sweet honey mustard together.

5) With slotted spoon, remove chicken from skillet and place on serving platter and cover to keep warm. Stir mustard into liquid in skillet. Spoon mustard sauce over chicken; then sprinkle with apples.