Back about 12 years ago when Ben and I were merely dating he (his words) “invented this recipe to woo you”! He called it, “Sautéed chicken with caramelized onions in a mustard cream sauce”. Well after 10 years of marriage and 3 children under our belts I’ve renamed it “Juice Box Chicken”.
The reason being, you begin the process by sautéing some onions in apple juice. I of course was out of apple juice one evening, but had apple juice boxes so viola- juice box chicken!
Here’s The Scoop
4 boneless, skinless chicken breasts, (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil 1/4 cup apple juice or juice box 🙂
1/2 cup heavy cream
2 tablespoons Dijon mustard
DIRECTIONS
STEP 1
Slice onion and salt lightly. Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add onions and sauté until soft. Add apple juice and cook until reduced. place onions on a plate to the side. Add chicken to the pan; sauté until cooked through, 10 to 12 minutes, turning once. Transfer to the plate and keep warm.
STEP 2
Scrape chicken juices in pan to loosen. Whisk in cream, mustard. Cook, whisking, until thickened, about 2 minutes.
STEP 3
Add chicken and onions to cream sauce to warm. Right before serving, drizzle cream sauce over chicken. Serve and enjoy!
mommyapolis 
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