Cider Sauteed Chicken Breasts Recipes

APPLE CIDER CHICKEN

Steps:

• Season chicken with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until browned, about 3 minutes per side. Remove chicken from skillet and set aside.
• Reduce heat to medium. Add the remaining 1 tablespoon oil, apples, shallot and thyme to the pan. Cook, stirring, until softened, 2 to 3 minutes. Add apple cider and broth; bring to a simmer. Cook until slightly thickened, about 3 minutes.
• Return the chicken and any accumulated juices to the pan; adjust heat to maintain a simmer. Cook until an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, 3 to 4 minutes. Transfer the chicken to a platter. Stir sour cream, parsley and the remaining 1/4 teaspoon each salt and pepper into the sauce. Spoon the sauce over the chicken.

CIDER-ROASTED CHICKEN

Steps:

• Place chicken, breast side up, on a rack in a roasting pan; dot with butter. Bake, uncovered, at 375° for 15 minutes. Reduce heat to 325°; bake for 2 hours. , Pour cider over chicken. Add the potatoes, onions and peppers to the pan; place bacon over chicken breast. Bake 1 hour longer, basting often. , Add tomatoes to the pan. Bake 30 minutes longer or until a thermometer reads 180°. Cover and let stand 10 minutes before carving. Thicken the pan juices for gravy if desired.

CHICKEN BREASTS WITH CURRY

Steps:

• Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
• Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
• Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
• Sprinkle chicken with salt and pepper.
• Heat remaining butter in a nonstick skillet and add chicken. Cook over moderate heat until lightly browned. Turn pieces and cook about 5 minutes more. Do not overcook.
• Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.

CIDER SAUTEED CHICKEN BREASTS

Steps:

• In a large skillet, melt the butter in the oil over medium-high heat until hot.
• On a paper plate, combine the flour, salt, pepper and cinnamon.
• Dredge the chicken in the seasoned flour and reserve any excess dredging mixture.
• Add the chicken to the skillet and sauté until mostly cooked and golden all over, about 8 minutes per side.
• Remove the chicken to a plate and keep warm.
• Add the reserved dredging mixture to the drippings in the skillet and cook, stirring constantly, until it is a light golden colour, 2-3 minutes.
• Add 1/4 cup of the cider and stir until the sauce is smooth.
• Stir in another 1/2 cup cider and check the consistency of the sauce. If you would prefer a thinner sauce, add up to 1/2 cup more cider.
• Bring the sauce to a boil over medium-high heat.
• Meanwhile, dice the unpeeled apple.
• Add the diced apple and raisins to the skillet and stir, then place the chicken on top of the sauce.
• Cover, reduce heat to medium-low and simmer for 8 minutes.
• Turn the chicken over and simmer, covered, until the chicken is cooked through, about 8 minutes longer.
• Remove the chicken to a plate.
• Stir the cream into the sauce in the pan.
• If the sauce is too thick, add up to 1/4 cup more cider. If the sauce is too thin, add another tablespoon of flour.
• To serve, top each chicken breast with some of the sauce, diced apple and raisins.