After living in Michigan all my life, I moved to Florida in mid-September. Despite the 85+ degree weather outside, I was desperate for a fall meal. With fresh apples on my counter, I started cooking. Below is what I ended up creating, and it was delicious!
- 4 Skinless Boneless Chicken Breasts
- 4 Apples, skin on, cut in large chunks
- 1 cup Apple Cider
- 1 Onion, cut in large chunks
- 2 Sweet Potatoes, diced, skin on
- 3 tablespoons Honey
- 2 tablespoons Stone Ground Mustard
- 1 teaspoon Cinnamon
Preheat the oven to 450. Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a baking dish.
Add the sweet potatoes with a little more olive oil, cook for 8 minutes. Add the onion, apples, apple cider, honey, mustard and cinnamon to the skillet. Stir and season with salt and pepper. Cook up to a boil until slightly softened. Transfer the items in the skillet into the baking dish with the chicken. Cook in the oven and roast until the chicken is cooked through, about 20 minutes.
Serve with roasted acorn squash to make a complete Michigan fall meal!