1 lb Boneless Skinless Chicken Breasts
1 Tbsp Maple Syrup
4 Tbsp Red Wine
2 tsp Honey Mustard
2 tsp Chicken Bouillon Granules
2 medium Red Apples, cored and sliced
In a medium skillet coated with cooking spray, cook the chicken breasts until
tender and no pink remains, about 4-5 minutes per side. Transfer to a plate and
keep warm.
Combine the Maple Syrup, wine, mustard, and bouillon granules in the warm
skillet. Add the apple slices and cook over medium heat for 1 minute. Add
chicken breasts and continue cooking 1-2 minutes or until the apples are tender.