Chicken with Apples & Apple Cider
This recipe serves 2.
Over the years Loraine and I have found that the flavour of apple cider seems to enhance a lot of different recipes. In this recipe, chicken with apples and apple cider, we use the apple cider as the primary flavour ingredient.
This is quite a simple recipe to make. We show the chicken with a side of asparagus. However, because the of the very tasty sauce that the chicken is simmered in, the recipe lends itself to being served over a bed of brown rice, egg noodles or even mashed potatoes.
We use Granny Smith apples. Why? I really have no idea other than it seems that a lot of recipes that call for apples use Granny Smith or Braeburn and we can't seem to get Braeburn where we live. The key is to use an apple that can stand up to being sautéed without turning into mush.
Ingredients
- 1 tbsp peanut oil
- 1 chicken breast, sliced to make two cutlets (pound them to make them an even thickness)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Granny Smith apple, peeled, cored and cut into bite size pieces
- 1 small yellow onion, diced
- 1 garlic clove, minced
- 2 tbsp brandy *
- 1 cup sweet apple cider ( the amount depends on the size of the pan - see directions below)
- 1 tbsp Dijon mustard
- 2 oz whipping cream
- 1 tbsp fresh sage, minced
- 1 tbsp corn starch mixed with 1 tbsp water to make a slurry
- 1 tbsp unsalted butter
* Apple brandy (Calvados) or Applejack is probably best. We used a basic St. Remy brandy because we didn't have Calvados or Applejack available.
Directions
- Add the peanut oil to a sauté pan.
- Salt and pepper both sides of the chicken cutlets.
- Brown the chicken cutlets on both sides (about 3 minutes per side).
- Remove the chicken from the pan and reserve.
- Add the apple pieces to the pan and sauté until they are golden.
- Remove the apple pieces and reserve.
- Add the onions. Continue to sauté until the onions are golden.
- Add the garlic and sauté for 1 minute.
- Place the chicken cutlets back in the sauté pan.
- Add enough apple cider to go about 3/4 up the side of the chicken cutlet.
- Bring to a boil, cover, reduce heat and low simmer for 6 minutes.
- Add back the reserved apple pieces, the mustard, cream and sage.
- Slowly stir in half of the corn starch slurry. The mixture will thicken. If you would like it thicker add in the remaining slurry.
- Simmer for another 6 minutes.
- Taste the sauce and adjust for salt and pepper.
- Stir in the butter. (Do not allow the butter to just melt. It is important that it is stirred into the sauce or you will end up with a blob of grease).
- Serve.