Apple Cider Glazed Chicken

October 22, 2012

It’s apple pickin’ time, ya’ll!

Okay, fair’s fair. I didn’t actually pick the apples used in this recipe. My efforts consisted solely of a quick trip to the grocery store and a reusable bag. At least I’m not a liar. And sometimes I like to pretend like I’m from the south, ya’ll.

But this, my friends, is a perfect fall recipe. It encompasses all of my favorite fall flavors. Mainly, apples and cider.

Using thinly sliced chicken allows for a quick cooking time and the apple cider pan sauce is even faster and delightfully fragrant. It all comes together to form a wonderful sweet, salty and fruity combination. Ours was accompanied by a simple side of roasted Yukon Gold potatoes and sweet potatoes.

Apple Cider Glazed Chicken

1 tablespoon butter

1 pound chicken breast cutlets (I had 6 cutlets after dividing a few large breast pieces)

Salt and freshly ground pepper

1 apple, cut into thin slices

1 shallot, finely copped

1 garlic glove, minced

1 cup apple cider

2 teaspoons grainy mustard

Fresh parsley

Melt your butter in a heavy skillet over medium-high heat. Season the chicken with salt and pepper and add to heated pan. Cook about 3 minutes on each side or until done. Remove from pan and set aside.

Add shallot, garlic and apple to pan and sauté about 2-3 minutes. Add the cider and mustard and allow to reduce to a slightly thickened sauce. Add chicken back to pan and coat with the apple cider sauce.

When serving, spoon on a little extra cider sauce, a few apple slices and a sprinkling of fresh parsley.

Recipe: Adapted from Cooking Light

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