Chicken With Apple Cider Sauce
Serves: 2
Magnus Pfeffer
1 January 1970
Based on User reviews:
55
Spice
59
Sweetness
59
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Vegetable Oil2 tsps
Kosher Salt3 tbsps
Unsalted Butter1 tbsp
Apple Cider Vinegar3 cup
Apple Cider1 tbsp
Lemon Juice (fresh)1 tsp
Thyme Leaves (fresh)Directions:
1
Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot
2
Add the oil and heat until rippling on the surface
3
Pat the chicken breast dry and season with salt and pepper
4
Place the chicken in the pan and cook until the meat is golden, about 4 minutes
5
Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter
6
Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more
7
Transfer the chicken to a plate to rest
8
Pour off any fat remaining in the skillet
9
Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon
10
Add the cider and the broth
11
Bring to a boil and cook until it thickens to form a sauce, about 6 minutes
12
Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves
13
Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve
14
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