Title: Chicken and apples with dijon cream
 Categories: Poultry &, Game
      Yield: 4 Servings
 
      1 c  Minute Rice; prepared
      3    Chicken Breast Halves; boned
           -and skinned
      1 ts Vegetable Oil
      1 ts Butter
    1/2 c  Chopped Onion
      2    Red Cooking Apples
           -(Mcintosh)
      1 pk (8 Oz) Sliced Mushrooms
    3/4 c  Apple Juice
    1/2 c  White Wine
  1 1/2 ts Sugar
      1 ts Chicken Bouillon Crystals
      1 tb Dijon Mustard
    1/4 c  Half And Half
 
  Place 2 cups of unsalted water in a 2-quart or larger saucepan over
  high heat. Bring to a boil (3 min.). Add the rice, cover, reduce heat
  to summer, and steam for 17 minutes. Meanwhile, if the chicken is
  frozen, place it on a microwave-safe plate and microwave 3 minutes,
  uncovered on high, to begin defrosting. While chicken is microwaving,
  heat the oil and butter on medium in a 12-inch, nonstick skillet.
  Peel and coarsely chop the onion, adding it to the skillet as you
  chop. Slice the chicken into 1/4 inch strips throuht the width,
  adding them to the pan as you slice. When all the chicken is added,
  raise heat to medium-high and cook for 3 minutes, stirring from time
  to time, until the chicken just begins to brown. Meanwhile, cut
  apples in half and remove the core. Slice unpeeled apples into
  1/4-inch slices. When all of the apples are sliced, add them to the
  pan with the mushrooms. Stir and cook for 1 minute. Add apple juice,
  wine, sugar and chicken bouillon crystals. Stir well to dissolve the
  bouillon. Brint to a boil and cook for 4 minutes. Stir in the Dijon
  mustard and half and half. Cook for 2 more minutes. Serve at once
  over a bed of steamed rice.
  
  Serves 4