Apple Cider Chicken
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons oil, divided (I use light olive oil)
- 4 yellow onions
- 2 Tablespoons whole grain mustard
- 1 Tablespoon minced garlic (about 4 cloves)
- 2 large apples, such as Fuji
- 2 cups apple cider
- 1/2 cup chicken broth
- 1 Tablespoon cornstarch
- 2–3 sprigs of thym, or 1 1/2 teaspoons dried
Instructions
- Trim chicken breasts, and split lengthwise in half so that chicken is about 3/4 inch thick.
- Heat 1-2 tablespoons oil a large skillet over medium heat, and saute chicken 4-5 minutes on each side, until just done through, sprinkling with salt and pepper as they cook
- Remove from pan, and let rest on a plate.
- Peel onions, and cut in half from stem to root end, then cut into half rounds, about 1/4 inch thick (this can be done while chicken is cooking.
- Add remaining oil to skillet, and place onions in.
- cover with a lid, and let sweat for about 10 minutes, stirring occasionally.
- Add a tablespoon or two of water as needed to keep the onions from sticking to the pan as they cook.
- While the onions are cooking, core apple, and slice into 1/4 inch thick pieces.
- When onions have turned a light caramel color, and are starting to get jammy, add mustard, garlic, and apples.
- Continue to cook, stirring frequently for another 3-4 minutes, until onions are a deeper caramel color.
- Stir in apple cider, and bring to a simmer.
- Combine chicken broth and cornstarch together stirring all the lumps out of the cornstarch.
- Stir into onion mixture.
- Add chicken to the skillet, spooning some of the onions and apples over the chicken
- Top with 2-3 sprigs of thyme
- Bring back to a simmer, and cook until sauce has thickened somewhat, and chicken is heated through
- Serve over rice or mashed potatoes if desired.
Find it online: https://www.frugalfarmwife.com/article/apple-cider-chicken/