Page 269 - My Cookbook

INGREDIENTS
1 medium sized yellow onion, thinly sliced (root end intact)
1 granny smith apple cut into 1/2” wedges
1/3 cup chicken broth
1 small container heavy cream
1/4 cup dijon mustard
2 Tbls bourbon
8 small fresh thyme sprigs
2 Tbls olive oil
salt & pepper
MEAT
4-6 bone-in rib chops, 1/2” thick
or
4-6 chicken breasts cut lengthwise in half and pounded to 1/4”
Bourbon Dijon Cream Sauce

Meat, Sauce
Source Excerpt From: Richard Jans. “The Best I Ever Ate.” iBooks.
DIRECTIONS
Preheat oven to 450o. Sprinkle salt and pepper on both sides of the meat. Cook in hot oil over medium heat 5-6 minutes on each side or until golden brown. Remove from skillet.
Add apples, onions and mushrooms to skillet stirring occasionally 4-5 minutes or until browned. Remove from skillet.
Add broth to skillet and cook 1-2 minutes stirring to loosen brown bits from bottom of skillet. Whisk together cream and mustard, add to skillet and cook stirring constantly 1-2 minutes or until bubbly.
Remove skillet from heat and stir in bourbon. Add meat, turning to coat and top with apple, onions, mushrooms and thyme.
Bake for 10 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving.”