Family dinner did not get canceled this week after all. Although next week may be a different story.
So, when I find myself in a rush and needing to pull together supper because we did take-out last night and can't possible do it again tonight, I begin by pulling whatever I can find out of the refrigerator.
What fell out last night was some yellow summer squash. In addition, our recent warm weather produced yet another batch of vine ripened tomatoes, still sitting on my kitchen counter. The perfect combination for making a Zucchini & Tomato Gratin. Although mine was not as artistic, it still tasted great and was perfect to serve daughter #1, aka the vegetarian. Thanks to Culinary Types for the recipe and a lovely picture.
I also had some boneless chicken thighs in the refrigerator and plenty of apples, left over from child #3's trip to an apple orchard. The result:
Chicken and Apples with a mustard and maple sugar glaze
1/2 cup apple cider
1 1/2 teaspoons cornstarch
Salt and freshly ground black pepper
1 tablespoon granulated maple sugar
1 tablespoon Grey Poupon mustard
1/2 cupe seasoned dry breadcrumbs
Boneless chicken thighs or breasts, about 2-3 lbs.
1 tablespoon olive oil
2 medium unpeeled apples, cored and cut into eighths (use Delicious, Granny Smith, Cortland, or McIntosh apples)
1/2 cup chicken broth
1 Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.
2 Spread bread crumbs on a piece of wax paper, lightly coat chicken with crumbs.
3 In a large non-stick skillet, heat the oil and add the chicken. Cook over medium heat until golden brown on one side, about 3 minutes. Turn chicken, add apples, and cook until browned on the other side.
4 Add chicken broth, cover and simmer until chicken is tender, about 15 minutes.
5 Whisk cider mixture again and add to skillet. Cook and stir over high heat until lightly thickened and bubbly, 1 to 2 minutes.
Serve with rice. Serves 4.