Apple Brie Chicken Delight This dish features juicy chicken tenderloins stuffed with creamy brie and sweet apple slices, simmered in a flavorful sauce of onions, wine, and maple syrup. Perfect for a cozy dinner. Ingredients 2 chicken tenderloins about 6 oz each kosher salt ground black pepper 2 oz brie sliced about ¼ inch thick 1 large apple honeycrisp, granny smith etc., thinly sliced about ¼ inch thick 1 tablespoon olive oil 1 tablespoon butter 1 small onion thinly sliced ¼ cup dry white wine 1 tablespoon all-purpose flour ¾ cup chicken broth 1 tablespoon maple syrup 2 teaspoons cider vinegar 1 teaspoon whole grain or Dijon mustard 2 sprigs fresh rosemary Instructions Pat chicken dry and create a pocket in each chicken tenderloin by slicing horizontally into the breast without slicing all the way through. Season both sides of the chicken and the inside of the pocket with salt and pepper. Stuff the brie slices into the pockets along with 3-4 thin slices of apple. You can optionally seal the pockets with toothpicks. In a large skillet over medium-high heat, combine the olive oil and butter. Add the chicken and sear until browned on both sides, approximately 2 minutes per side. Remove the chicken to a plate and cover to keep warm. Return the skillet to medium heat and add the onions. Cook for 2-3 minutes until softened, then add the remaining apple slices. Season with a pinch of salt and cook until everything is lightly browned, about 2 minutes more. Pour the wine into the pan to deglaze, scraping up the browned bits with a wooden spoon. Allow the wine to reduce by half. Sprinkle the flour over the apple and onion mixture, stirring until no white streaks remain, about 1 minute. Add the chicken broth, maple syrup, cider vinegar, mustard, and rosemary to the pan. Bring the sauce to a boil, then reduce the heat to low and let it simmer for 5 minutes. Taste and adjust seasoning with salt and pepper as needed. Return the chicken to the skillet along with any accumulated juices. Cover the pan and simmer until the chicken is cooked through, about 8-10 minutes, or until it reaches an internal temperature of 165°F. Remove the rosemary sprigs before serving.
