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Erin Rosar
 
October 10, 2013 | Erin Rosar

Cider Chicken

​Tomorrow at the Cider Mini Festival event, we will be sampling cider chicken, apple and cheddar panini, sausages and onions with cider glaze, and cider-braised pork, along with cider-friendly camembert, gruyére and beaufort cheeses.  Try the cider chicken recipe!

Cider Chicken

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 Tbsp fresh rosemary, finely chopped
  • 4 Tbsp flour
  • 2 Tbsp fresh extra virgin olive oil
  • 2 Tbsp butter
  • 2 Granny Smith apples, peeled & cored
  • 4 Tbsp apple cider
  • 1 cup chicken stock
  • Salt
  • Pepper

Directions

  1. Lightly pound chicken breasts to flatten to even thickness (about 1/2").
  2. Season with salt and pepper on both sides.
  3. Dust with the rosemary and flour.
  4. Heat the oil and butter in a skillet over medium heat and brown the breasts on both sides.  Chicken should be just-cooked through.
  5. Slice the apples (1/8" thick).
  6. Remove the chicken to a plate and add the apple slices to the pan with the apple cider. 
  7. Add the chicken stock.
  8. Put the chicken back in the pan to warm through.

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