1/2 pound of pastina (about 1.5-2 cups)
3 chicken breasts
1 tablespoon of garlic powder
Extra virgin olive oil
1 tablespoon of butter
2 shallots, sliced thin
1 apple, sliced thin (I like the skin on, but you can peel if you don't like the skin)
1 clove of garlic
1 teaspoon of minced ginger
1 tablespoon of flour
3 cups of chicken stock
1 tablespoon of whole grain mustard
1 teaspoon of honey (add more if you like it sweeter)
2 tablespoons of apple cider vinegar
1-2 tablespoons of fresh parsley
Salt and pepper, to taste
Lemon zest *optional as garnish*
Serving Size: 3
- Preheat your oven to 450.
- Then, make your pastina. Follow package instructions, then drain and add it back to the pot. Drizzle a little extra virgin olive oil on it, add a sprinkle (or more) of Parmesan cheese, and salt and pepper. Taste and add accordingly. Set aside with the lid on, to remain warm .
- Next, take our your chicken breasts. Make sure they are completely dry by patting them down with a paper towel, and season your chicken with salt, pepper and garlic powder. Take out a large saute pan (or cast iron, which is what I used for this), and add 1 tablespoon of oil and butter to the pan. Make sure the pan is piping hot, then add the chicken breasts and brown on each side for about 1 minute. Take them off the pan and onto a baking sheet, then cook them for about 10 minutes, or until they cooked on the inside and juicy. Cover with foil and let them rest for 10 minutes.
- While the chicken is resting, make your sauce. In the same pan you just browned the chicken, add a little more butter, then add in the shallots & apple. Cook on low heat, until softened, then add a pinch of salt and pepper. Then, add in the garlic and ginger and cook for an additional minute. Next, sprinkle in 1 tablespoon of flour, and cook for 1-2 minutes. Then, add in the chicken stock, mustard, honey, and apple cider vinegar. Bring this up to a boil and cook until it gets thick and glossy. Taste for seasonings. Add in the fresh parsley and your sauce is done!
- Once the chicken has rested, slice it into thick pieces and you can add it straight to the sauce here, or you can add the sauce on top on your plate. Up to you! Serve with your pastina, a green salad, and garnish with fresh parsley and lemon zest!