Apple Cider Chicken With Wild Rice
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
48
Spice
59
Sweetness
46
Sourness
37
mins
Prep time (avg)
4
Difficulty
Ingredients:
1
Salt1 tbsp
Canola Oil1 cup
Shallot (minced)1 tbsp
Apple Cider Vinegar2 cups
Sweet Apple Cider1 cup
Chicken Broth3 tsps
Cornstarch2 tbsps
Thyme Leaves (fresh)1 tsp
Dijon Mustard3 cups
Cooked Wild RiceDirections:
1
Season chicken cutlets with salt and pepper
2
Get a skillet very hot
3
Once it is hot, add oil to it and brown the chicken on both sides
4
Cook for about 5 minutes on each side, until it's a nice, golden color
5
Remove from the pan and set aside on a plate
6
It's okay that it's undercooked, it will finished cooking in the sauce
7
Over high heat, brown the shallots
8
Add cider vinegar and scrape the bottom of the pan, getting all the shallots and any leftover browned chicken bits
9
Before the vinegar evaporates, add the cider and the apple slices
10
Let this reduce on high for about 3 minutes
11
The apples and shallots will get very tender
12
While they reduce, mix the chicken broth and the cornstarch until there are no lumps left, then slowly add it to the bubbling cider and apples, stirring all the time while the sauce thickens
13
Mix in thyme, mustard, salt and pepper
14
Return the chicken and its juices back into the sauce, turn down to medium-low and summer for at least 10 minutes, or until the chicken is cooked all the way through
15
Serve with hot cooked rice