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With all the flavor of the season, our farm-fresh dinner will soon be your fall favorite. Oven roasted, crispy skin chicken breasts are served with a cider lemon butter sauce alongside sweet sautéed apples, creamy cheddar polenta with fresh corn, and tangy mustard greens. With these easy to make recipes, you can pick your favorites or prepare them all.

Pan Seared Chicken with Cider Lemon Sauce
INGREDIENTS
4 boneless, with skin, chicken breast halves
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 tablespoons unsalted butter, divided
½ cup white wine
1 cup chicken sodium free chicken stock
½ cup boiled cider
½ cup fresh lemon juice

INSTRUCTIONS
Preheat the oven to 400˚F.

Preheat a large cast iron skillet over medium-high heat, until the surface of the pan is very hot. With paper towels, dry the chicken breasts then season well with salt and pepper. Add the oil to the pan and heat until the oil is just moving in ripples. Place the chicken, skin side down, in the pan and cook until the skin is golden about 4 minutes. Turn the chicken breasts skin side up, add a tablespoon of butter and place the skillet in the oven. Cook for 15-20 minutes until an instant-read thermometer registers 165˚F when inserted into the thickest part of the chicken. Transfer the chicken to a plate and cover with foil to keep warm.

Pour off all fat remaining in the skillet and place over medium-high heat. Add the wine and deglaze while scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the stock and bring to a boil and cook until it thickened about 6 minutes. Whisk in the remaining 4 tablespoons butter, boiled cider, and lemon juice. Cook 3-5 minutes until thickened, adjust the seasoning with salt and pepper, and serve with the chicken

Caramelized Apples
INGREDIENTS
3 tablespoons butter
4 large apples, Fuji, Honey Crisp, or another sweet firm apple, peeled, cored, cut into 16 wedges per apple
2 tablespoons Lyle’s Golden Cane syrup
2 tablespoons lemon juice
Pinch of salt

INSTRUCTIONS
Melt the butter in a large nonstick sauté pan over medium-high heat. Add the apples, syrup, lemon juice and salt, and sauté until tender and the edges are lightly browned about 9 minutes. Cover and serve warm.

Cheddar Polenta with Fresh Corn
INGREDIENTS
2 ears of corn, husks and silks removed, cut off of cob
3 tablespoons butter
1 cup of Polenta
Chicken stock, the amount per polenta packaging directions
½ cup shredded cheddar cheese
¼ cup cream

INSTRUCTIONS
Sauté the fresh corn over medium heat in 1 tablespoon butter for 7-8 minutes, remove and set aside.

Follow the directions on the packaging of polenta using the chicken stock for the liquid. When cooked, add the corn, cheddar cheese, 2 tablespoons remaining butter and cream to the polenta; stirring to combine to a smooth consistency. Serve immediately.

Sautéed Mustard Greens
INGREDIENTS
2 tablespoons olive oil
4 cloves garlic, minced or pressed with a garlic press
2 bunches mustard greens, stemmed and chopped
Kosher salt and freshly ground black pepper
2 tablespoons chicken stock

INSTRUCTIONS
In a large sauté pan with straight sides, heat the oil on medium heat. Add the garlic to the hot oil and sauté for 30 seconds. Add the mustard greens, season with salt and pepper, and sauté while tossing to until they wilt. Add the chicken stock and heat to a simmer. Lower the heat and cook for about 5 minutes more until the stock as almost evaporated. Serve warm.