Skillet Apple Chicken Thighs

Courtesy of Cooking Light

Skillet Apple Chicken Thighs

Ingredients
2 teaspoons olive oil, divided
2 (4-oz.) skinless, boneless chicken thighs
3/8 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
1/4 cup unsalted chicken stock (such as Swanson)
1/2 teaspoon Dijon mustard
1/2 tablespoon chopped fresh sage
3/8 teaspoon chopped fresh rosemary
1 medium apple, thinly sliced
1/2 small shallot, thinly vertically sliced

Instructions
Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until chicken is done. Remove from pan.
Combine stock and mustard, stirring with a whisk. Add remaining oil to pan; swirl. Add remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, sage, rosemary, apple, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return chicken to pan; cook 3 minutes or until liquid is reduced by half.
Makes 2 servings (serving size: 1 thigh and about 2/3 cup apple mixture)
354 calories

Broccoli Sautéed with Shallots
Cook 6 ounces fresh broccoli florets in boiling water 2 minutes; drain. Heat 1/2 teaspoon unsalted butter and 1/2 teaspoon olive oil in a skillet over medium-high heat. Add 1 1/2 tablespoons finely chopped shallots; sauté 2 minutes. Add broccoli, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sauté 2 minutes.
Makes 2 servings
48 calories