Chicken With Apple, Onion And Cider Sauce
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
55
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 tbsps
Vegetable Oil3 tbsps
Apple Cider Vinegar1.5 cups
Chicken Broth (low-sodium)2 tbsps
Unsalted Butter (cold)Directions:
1
Preheat the oven to 350 degrees Fahrenheit
2
Heat a large skillet over medium-high heat
3
Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess
4
Add 2 tablespoons oil to the pan
5
Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side
6
Transfer to a baking dish and bake until cooked through, about 8 minutes
7
Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high
8
Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes
9
Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan
10
Let the mixture boil until the vinegar becomes syrupy, about 1 minute
11
Add the chicken broth and return to a boil
12
Cook until the broth reduces by half
13
Remove from the heat, season with salt and pepper and whisk in the butter
14
Remove the chicken from the oven; add any collected juices to the sauce
15
Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece
16
Sprinkle with the parsley
17
Photograph by Antonis Achiellos