2½ pounds (1.1 kg) boneless chicken breasts
2 tbsp (30ml) Dijon mustard
¼ cup (60ml) fresh apple juice
¼ cup (60ml) maple syrup
2 tbsp (30ml) olive or canola oil
¼ cup (60ml) chopped onions
1 tsp (5ml) butter.

Preparation

In a glass baking dish, brush the chicken breasts with Dijon mustard In a bowl, combine apple juice, maple syrup, oil and pour on the chicken breasts. Let stand 15 minutes. Drain well In a skillet, melt butter until brown on Medium heat, cook chicken both sides. Cook extra 15 to 20 minutes medium heat. Stand in oven at 200ºF (100ºC). Deglaze the skillet with marinade previously boiled. Thicken sauce with corn starch or country cream. Bring to boil.