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Apple Cider Chicken




Source of Recipe


Marla


Recipe Introduction


When sautéing chicken, or any meat or fish, for that matter, the first
goal is to get a nicely caramelized, slightly crusted exterior, while
keeping the inside moist and tender. The second goal is to get a fast,
delicious pan sauce that capitalizes on the rich flavor left in the
skillet after the chicken is cooked. This recipe accomplishes both with
unbeatable ease.




List of Ingredients




Ingredients:

2 Granny Smith apples, peeled, cored and thickly sliced
1/2 cup apple cider,
4 boneless, skinless chicken breast,
1 teaspoon dried thyme,
1 tablespoon fresh parsley, chopped
1/4 teaspoon freshly ground black pepper, plus more to taste
1/2 cup low-sodium chicken broth,
3 teaspoon olive oil, or canola oil
1 tablespoon reduced-fat sour cream,
1/4 teaspoon salt, plus more to taste
1/4 cup shallots, finely chopped



Recipe



Preparation: - Estimated cooking time: 45 Min -

1. Season the chicken breasts on both sides with salt and pepper. In a
large heavy skillet, heat half the oil 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 and add remaining oil to skillet. Add apples,
shallots and thyme. Cook, stirring, until softened, 2 to 3 minutes. Add
apple cider and broth; bring to a simmer. Cook until slightly thickened,
about 3 minutes.

3. Return chicken and juices to skillet; 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.