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Chicken Breasts with Cider Cream Sauce

Chicken Breasts and Apples in incredible sauce





List of Ingredients



• Cider Cream Sauce
  
• 2 cups filtered apple cider
  
• 2 tablespoons Dijon mustard
  
• 2 1/2 cups heavy cream
  
• 1/8 teaspoon cayenne pepper
  
• 1/4 teaspon salt
  
• 1/4 teaspoon pepper
  
• Chicken
  
• 6 boneless, skinless chicken breast halves
  
• 3/4 cup flour
  
• 1 1/2 teaspoons salt
  
• 1 1/2 teaspoons ground black pepper
  
• 1/2 cup clarified butter
  
• 2 large tart apples, cored and cut into 1/4"-thick circles
  






Instructions



1. Sauce: In a 2-quart saucepan, reduce the cider to 1/2 cup. Whisk in the mustard and cream and reduce to about 2 cups over medium-high heat or until thickened like sauce. Add the seasonings and set aside.
   
2. Chicken: Preheat the oven to 200 degrees F. Combine the flour with the salt and pepper. Dredge the chicken in the seasoned flour and shake off excess. Heat 6 tablespoons of the butter in a large skillet. Add the chicken and saute on one side over medium-high heat for 5 minutes. Turn the chicken and saute for 3-5 minutes more or until just done. Remove the chicken from the skillet and keep warm in the oven.
   
3. Apples and Assembly: add the remaining 2 tablespoons of butter to the pan. Add the apple slices and saute for 3-5 minutes or until just tender. Remove the apples and keep them warm. Pour off any excess butter from the pan. Add the cider cream sauce to the pan and heat through while scraping up any little browned bits from the bottom of the pan. When hot, serve over the chicken breasts and garnish with the apple rings.
   Serves 6
   






Final Comments


Wonderful for company. The sauce can be used on other dishes.