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