CHICKEN WITH APPLE, ONION AND CIDER SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper and coat in flour, shaking off the excess. Add 2 tablespoons vegetable oil to the pan. Place the chicken smooth-side down in the skillet and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
- Meanwhile, add the red onion and apple to the skillet, along with 1 tablespoon vegetable oil if the pan is dry. Increase the heat to high and cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Stir in the vinegar with a wooden spoon, scraping up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and bring to a boil. Cook until the broth reduces by half. Remove from the heat, season with salt and pepper and whisk in the butter.
- Remove the chicken from the oven; add any collected juices to the pan sauce. Divide the chicken among plates and spoon the apple, onion and sauce over each piece. Sprinkle with the parsley.
Nutrition Facts : Calories 460, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 181 milligrams, Sodium 377 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 54 grams, Sugar 7 grams
APPLE CIDER CHICKEN
Steps:
- Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.
CHICKEN WITH APPLE CIDER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 26m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
- Pour off any fat remaining in the skillet. 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. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
CHICKEN WITH APPLE, ONION AND CIDER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
- 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. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half.
- Remove from the heat, season with salt and pepper and whisk in the butter. Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley.
CHICKEN BREASTS WITH APPLES AND CIDER CREAM
Make and share this Chicken Breasts With Apples and Cider Cream recipe from Food.com.
Provided by kymgerberich
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a 2-quart saucepan, reduce the cider to 1/2 cup. Whisk in mustard, cream and milk and reduce to about 2 cups over medium-high heat, or until the sauce thickens. Add the seasoning, set aside to cool and pour into a wide mouth jar.
- Dredge chicken in combined flour/salt/pepper. Hat 3 Tbsp oil in a large skillet. Add chicken and saute on one side for about 5 minutes. Turn and saute for 3 to 5 minutes more or until just slightly done. Remove chicken and keep warm.
- Meanwhile, core and slice apples into 1/4 inch slices. Add remaining 1 Tbsp oil to pan. Add apple slices and saute for 3 to 5 minutes or until just tender. Remove apples.
- Add cider cream sauce to pan and heat while scraping up any little browned bits from the pan bottom. Return chicken to warm sauce for one minute, then top with apple rings. Heat for one minute and serve. Can be held in warm oven or on very low heat for about 10 to 15 minutes.
Nutrition Facts : Calories 1169.2, Fat 92.8, SaturatedFat 37.7, Cholesterol 306.5, Sodium 1258.7, Carbohydrate 33.1, Fiber 2.7, Sugar 7.5, Protein 51.6
CHICKEN WITH APPLE CREAM SAUCE
Topping chicken with an apple cream sauce is unique and delicious way to serve it. We think the sauce is absolutely wonderful.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown the chicken in oil over medium heat for 4 minutes on each side. Combine the apple juice, lemon juice, rosemary, salt and pepper; pour over chicken. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Combine cornstarch and cream until smooth; gradually stir into cooking liquid in skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley. Return chicken to skillet and heat through. Serve with rice.
Nutrition Facts : Calories 353 calories, Fat 18g fat (8g saturated fat), Cholesterol 135mg cholesterol, Sodium 391mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 35g protein.
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