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
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.
Scrape chicken juices in pan to loosen. Whisk in cream, mustard. Cook, whisking, until thickened, about 2 minutes.
Add chicken and onions to cream sauce to warm. Right before serving, drizzle cream sauce over chicken. Serve and enjoy!