Every Sunday the park next to our house hosts a farmer’s market. At this farmer’s market is a stand that sells apple cider slushies and an apple butter that has become somewhat of an obsession of mine. This has really put me in the mood for apple cider, so of course I had to make a meal out of it. This is a really unique and flavorful dish that brings back lots of great fall food memories, even if I’m eating it in the summer.
Apple cider chicken
Inspired by this recipe
- 4 boneless, skinless chicken breasts, (1-1 1/4 pounds total)
- Salt & freshly ground pepper
- 1 tablespoon extra-virgin olive oil, divided
- 2 Granny Smith apples, peeled, cored and thickly sliced
- 1/4 cup finely chopped shallots
- 1 teaspoon dried thyme
- 1/2 cup apple cider
- 1/2 cup reduced-sodium chicken broth
- 1 tablespoon reduced-fat sour cream
- 1 tablespoon chopped fresh parsley
Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add apples, shallots and thyme. Cook, stirring, until softened, 2 to 3 minutes. Add cider and broth; bring to a simmer. Cook until slightly thickened, about 3 minutes.
Return chicken and juices to pan; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer chicken to a warmed platter. Stir sour cream and parsley into sauce. Season with salt and pepper and spoon over chicken.