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Chicken with Fall Apples

October 9, 2011

You know it’s fall when the apple piles at the grocery store look extra glossy and apple cider is in stock. This is a quick and easy chicken dish that makes the most of crisp green apples and tart apple cider.

You will need:

  • 1 lb chicken breasts, trimmed of extra fat
  • Salt and pepper, to taste
  • 1/4 c flour
  • 1 T olive oil
  • 1 T butter
  • 1 tart apple, cored and thinly sliced (I used Granny Smith)
  • 1/3 c onion, minced
  • 2 t fresh rosemary, chopped
  • 2/3 c apple cider
  • 1 T Dijon mustard
  • 1/4 c sour cream

Then you…

  1. Pat the chicken dry and season with salt and pepper on both sides.
  2. Heat oil and butter over medium heat in a large non-stick skillet.
  3. Dredge the chicken lightly in the flour, shaking off any excess flour.
  4. Cook the chicken in the oil-butter mix about 8 minutes on each side, turning once, until golden on each side and cooked through.
  5. Transfer chicken to a plate & tent with foil to keep warm.
  6. In the same pan, add the apple, onion and rosemary to the chicken drippings.
  7. Saute until the apple begins to soften, about three minutes.
  8. Stir in the apple cider and bring to a boil. Boil for 2 minutes while stirring to reduce the cider by half.
  9. Mix in the mustard and sour cream, stirring until blended. Season with salt and pepper to taste.
  10. Allow sauce to thicken by cooking another 2-3 minutes.
  11. Spoon over chicken and serve!

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One comment

  1. Yummy yummy yummy
    I am going to try this sauce with a pork tenderloin….. Sunday dinner!



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