Apple Cider Chicken Skillet

• 1/2 cup Genesis PNW Apple Juice
• 1.5 lbs. boneless skinless chicken thighs, about 8 pieces
• 1 tsp. kosher salt, divided
• 1/2 tsp. black pepper, divided
• 2 tsp. Dijon mustard
• 3 medium-firm sweet apples, cored, and cut into 1/2” slices
• 2 tsp. fresh rosemary, chopped
• 4 tsp. extra-virgin olive oil, divided

Gather all ingredients. Sprinkle the top of the chicken evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.

Heat 2 tsps. of oil in a large skillet over medium high. When the oil is hot, add the chicken to the pan, topside down. Let cook for 4 minutes, then flip, and continue cooking until the meat is cooked through, around 3 to 4 additional minutes. Remove from pan and to a plate. Cover to keep warm.

In a small bowl or large measuring cup, stir together Genesis PNW Apple Juice and mustard. With a paper towel or cloth, carefully wipe the skillet clean.

Add the remaining 2 tsps. of oil to the pan over medium high. Once the oil is hot, add the apple slices, remaining 1/2 tsp. of salt and 1/4 tsp. pepper, and rosemary. Cook for around 5 minutes, until the apples are lightly tender and begin to turn golden.

Return the chicken to the pan and pour the Apple Juice and mustard mixture over the top. Let cook for 4 to 5 minutes, until the liquid is reduced by half.

Serve warm with a salad or your favorite veggies. Optional to sprinkle with freshly chopped rosemary. Enjoy!