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Apple Cider Chicken
Nb persons: 4
Yield:
Preparation time: 30 min
Total time: 30 min
Source: Real Age; EatingWell
Fresh apples and apple cider add a fall feel to to this quick chicken sauté. Make it a meal: Serve with sautéed broccoli rabe and quick-cooking barley. | |
4 (1-1 1/4 pounds total) | chicken breasts, boneless, skinless |
1 tablespoon(s) | extra-virgin olive oil, divided |
1 | Granny Smith apple, peeled, cored and thickly sliced |
1/4 cup(s) | finely chopped shallots |
1 teaspoon(s) | dried thyme |
1 tablespoon | apple cider |
1/2 cup(s) | reduced-sodium chicken broth |
1 tablespoon(s) | reduced-fat sour cream |
1 tablespoon(s) | chopped fresh parsley |
, Salt and freshly ground pepper |
Directions
1. Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
2. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add apples, shallots and thyme. Cook, stirring, until softened, 2 to 3 minutes. Add cider and broth; bring to a simmer. Cook until slightly thickened, about 3 minutes.
3. Return chicken and juices to pan; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer chicken to a warmed platter. Stir sour cream and parsley into sauce. Season with salt and pepper and spoon over chicken.
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