8 oz chicken breast, cut in cubes
salt and pepper to taste
2 tbsp soy sauce
2 tbsp canola oil
6 oz oyster mushrooms, chopped
1 medium yellow onion, chopped
2 cloves garlic, chopped
2 shallots, diced
1 medium apple, peeled and diced
1 medium pear, peeled and diced
2 oz apple juice
2 oz all-purpose flour
2 oz water
1 oz Dijon mustard
2 oz broth
2 tbsp chopped fresh coriander
In a medium bowl, season chicken with salt, pepper and soy sauce.
 
In a large pan over medium heat, add the canola oil and sauté chicken for 2-3 minutes.
 
Remove from heat and set aside. In the same pan, sauté the mushrooms for 3-4 minutes, then add the onion and garlic.
 
Stir the mixture together for 2 minutes, then add shallot, apple and pear. Stir for an additional 3 minutes. Deglaze with the apple juice.
 
Now, dissolve flour in water, and slowly add to the mixture until thickened. Add the mustard and the broth, stir.
 
Return chicken to mixture and stir and let simmer for about 10-15 minutes, stirring occasionally.
 
Adjust seasonings. Sprinkle the chopped coriander on top. Serve with brown rice or mashed potatoes.
 
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