 |
| Look at that chicken sizzling away! |
 |
| Apples, onions, garlic, and spices! |
 |
| Chicken and cider added to the apple and onion mixture! |
 |
| Rice stuck to the pan... sorry Matt! |
 |
| Chicken with apple, onion, cider sauce and wild rice. |
Chicken with Apple, Onion, and Cider Sauce
Ingredients:
4 chicken breasts
Salt and Pepper, to taste
Flour, for dredging
2 Tbsp. vegetable oil
1 large onion, roughly chopped
1 apple, cored and roughly chopped
3 Tbsp. apple cider vinegar
1 1/2 cups chicken broth
2 Tbsp. cold butter
Preparation:
Preheat oven to 350.
Heat a large skillet over medium-high heat. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add two tablespoons oil to the pan. Place the chicken in the skillet and cook until golden, about five minutes each side, and bake until cooked through, about eight minutes.
Meanwhile, add the onion and apple to the skillet, with one tablespoon oil and increase the heat to high.
Cook about two minutes, add the vinegar and scrape the browned bits from the pan. Let the mixture thicken, until the vinegar gets syrupy, about a minute. Add the chicken broth and return to a bowl. Cook until the broth reduces by half. Remove from the heat, season with salt and pepper, and whisk in butter.
Remove chicken from oven and add any juices to the sauce.
Serve chicken with the juice over top.
Enjoy!
Recipe adapted from Food Network
Ingredients:
4 chicken breasts
Salt and Pepper, to taste
Flour, for dredging
2 Tbsp. vegetable oil
1 large onion, roughly chopped
1 apple, cored and roughly chopped
3 Tbsp. apple cider vinegar
1 1/2 cups chicken broth
2 Tbsp. cold butter
Preparation:
Preheat oven to 350.
Heat a large skillet over medium-high heat. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add two tablespoons oil to the pan. Place the chicken in the skillet and cook until golden, about five minutes each side, and bake until cooked through, about eight minutes.
Meanwhile, add the onion and apple to the skillet, with one tablespoon oil and increase the heat to high.
Cook about two minutes, add the vinegar and scrape the browned bits from the pan. Let the mixture thicken, until the vinegar gets syrupy, about a minute. Add the chicken broth and return to a bowl. Cook until the broth reduces by half. Remove from the heat, season with salt and pepper, and whisk in butter.
Remove chicken from oven and add any juices to the sauce.
Serve chicken with the juice over top.
Enjoy!
Recipe adapted from Food Network
No comments:
Post a Comment