Raspberry Glazed Chicken with Caramelized Apples

1.Pat the chicken breasts dry with paper towels. Season generously on both sides with salt and pepper.

2.In a small bowl, whisk together the raspberry jam, apple cider vinegar, water, and Dijon mustard until well combined. Set aside.

3.Heat olive oil in a large non-stick skillet over medium-high heat. Once hot, add the chicken breasts and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 74°C). Remove chicken from the skillet and set aside on a plate, tented with foil to keep warm.

4.Reduce the heat to medium-low. Add butter to the same skillet. Once melted, add the apple slices in a single layer. Cook for 3-4 minutes per side, or until softened and lightly golden.

5.Sprinkle brown sugar and cinnamon over the apples. Continue to cook for another 2-3 minutes, gently flipping occasionally, until the sugar has melted and the apples are caramelized. Remove apples from the skillet and set aside.

6.Pour the prepared raspberry glaze into the skillet. Bring to a gentle simmer, stirring constantly, and cook for 2-3 minutes until the glaze thickens slightly. If the glaze is too thick, add a teaspoon of water at a time until desired consistency is reached.

7.Return the cooked chicken breasts to the skillet, turning to coat them thoroughly in the warm raspberry glaze.

8.Serve the raspberry glazed chicken immediately, accompanied by the caramelized apple slices. Spoon any remaining glaze over the chicken and apples.