Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1½ pounds boneless skinless chicken breasts (2 large), or chicken tenderloins (see note); Salt and pepper; ¼ cup all-purpose flour; 2 tablespoons unsalted butter; 2 tablespoons vegetable oil; 2 Honeycrisp, Fuji, or Gala apples, cored and cut into ¼-inch (6-mm) thick slices (do not peel); 1 medium yellow onion, (finely chopped); 2 teaspoons minced fresh thyme (or ¾ teaspoon dried); ¾ cup apple cider; ¾ cup chicken broth; ¾ cup heavy cream; 1 tablespoon apple cider vinegar; 1 tablespoon minced fresh chives

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https://www.onceuponachef.com/recipes/creamy-apple-cider-chicken.html

Creamy Apple Cider Chicken

Golden sautéed chicken and apples in a creamy cider sauce make an easy, elegant dinner with the perfect balance of savory and sweet.

Rezept

Main Course

Zubereitungszeit ca. 55 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 35 Minuten

Zutaten:

1½ pounds boneless skinless chicken breasts (2 large), or chicken tenderloins (see note)
Salt and pepper
¼ cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 Honeycrisp, Fuji, or Gala apples, cored and cut into ¼-inch (6-mm) thick slices (do not peel)
1 medium yellow onion, (finely chopped)
2 teaspoons minced fresh thyme (or ¾ teaspoon dried)
¾ cup apple cider
¾ cup chicken broth
¾ cup heavy cream
1 tablespoon apple cider vinegar
1 tablespoon minced fresh chives

Arbeitsschritte:

Slice the chicken breasts in half horizontally to form four flat fillets. (Skip this step if using chicken tenderloins; instead, using the palm of your hand, gently flatten the tenderloins so that they are an even ½-inch/1-cm thickness.)
Pat the chicken dry with paper towels and season all over with 1 teaspoon salt and ½ teaspoon pepper.
Spread the flour in a shallow dish. Dredge the chicken in the flour to coat, shaking to remove excess; transfer to a plate and set aside.
Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a 12-inch (30-cm) nonstick skillet over medium-high heat. Add the apples and season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until lightly browned and softened, 6 to 8 minutes. Transfer to a second plate.
Melt the remaining tablespoon each of butter and oil in the same skillet over medium-high heat. Add the chicken and cook until lightly browned but not quite cooked through, about 2 minutes per side. Transfer to a plate.
Add the onion, thyme, a heaping ¼ teaspoon salt, and ¼ teaspoon pepper to now-empty skillet and cook over medium heat until the onion is softened and browned, 4 to 5 minutes.
Add the cider and broth to the skillet, increase the heat to high, and bring the mixture to a boil. Cook, uncovered, until the liquid is reduced by approximately half, about 5 minutes.
Add the cream and bring to a boil. Cook until sauce has thickened slightly, 2 to 3 minutes.
Add the chicken and any accumulated juices back to the skillet, reduce the heat to low, and simmer, uncovered, until the chicken is cooked through, 2 to 3 minutes.
Stir in the vinegar and apples. Taste the sauce and adjust the seasoning, if necessary. Spoon the sauce and apples over the chicken, sprinkle with the chives, and serve.