Apple Cider Chicken

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*** SAUCE ***
2 cup Cider
1 tablespoon Dijon Mustard
2 cup Cream
1½ cup Milk
1 dash Cayenne
¼ teaspoon Salt
¼ teaspoon Pepper, White
*** CHICKEN ***
6 Chicken Breasts, Boneless
¾ cup Flour
1½ teaspoon Salt
1½ teaspoon Black Pepper
½ cup Olive Oil
2 Apples

In a 2 quart saucepan, reduce the cider to 1/2 cup. Whisk in mustard, cream, and milk and reduce to 2 c until the sauce thickens. Add seasoning. Cool and pour into a wide mouth jar. Dredge chicken in combined flour salt pepper. Heat 3 tb oil in a large skillet. Add chicken and saute on one side for about 5 miins. Turn and saute for 5 mins more or until just slightly undone. Meanwhile, core and thinly slice apples.

Remove chicken; keep warm. Add remaining 1 tb oil to pan. Add apple slices and saute for 5 mins or until just tender. Remove apples. Add cider cream sauce to pan and heat while scraping up browned bits. Return chicken to warm sauce for one minute, then top with apple rings and sauce. Heat for one minute and serve.
 
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