One-Pan Harvest Supper 4 medium potatoes, sliced 1/3-inch thick 1 Tbsp. yellow mustard 2 Tbsp. cooking oil 1 red apple, cored and cut into 1/3-inch wedges 1 Tbsp. honey 1 lb. Chicken breasts, cut into ½-inch strips 1/3 cup sliced green onion Salt and pepper to taste 1 Tbsp. White House Apple Cider Vinegar Place potatoes in a shallow, 1-1/2 quart, microwave safe dish. Cover with plastic wrap, venting one corner. Microwave on high for 8 to 10 minutes until just tender. While potatoes cook, toss and brown chicken in oil in a 12-inch skillet over high heat for 3 minutes. Add apple and toss 2 minutes. Add potatoes, toss about 5 minutes until potatoes are lightly browned. In small bowl, mix vinegar, honey and mustard; drizzle over contents of skillet. Add green onions. Toss 2 minutes. Season with salt and pepper. >> return to recipes