Apple Cider Chicken And Mushrooms Recipes

APPLE CIDER CHICKEN AND MUSHROOMS

Steps:

• Season chicken all over with garlic salt and black pepper.
• Melt 1 tablespoon butter and olive oil in a large skillet over medium heat; cook chicken in hot butter until browned, about 4 minutes per side. Transfer chicken to a plate.
• Melt remaining butter in the same skillet; cook and stir mushrooms, garlic, salt, and black pepper together in hot butter until mushrooms are tender, 5 to 10 minutes. Pour cider into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until cider reduces, 3 to 5 minutes.
• Return chicken to skillet, reduce heat to medium, cover the skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place 1 slice of Swiss cheese on each piece of chicken, cover the skillet with a lid, and cook until cheese melts, 1 to 2 minutes.

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 CREAMY APPLE-MUSHROOM SAUCE

Steps:

• In a nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic until tender. Stir in the broth, tarragon, pepper and salt; bring to a boil., Add apples and reserved chicken. Reduce heat; cover and simmer until a thermometer reads 170°. Remove chicken to a serving platter., Combine cornstarch and 1/4 cup milk until smooth; stir in remaining milk. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken; sprinkle with parsley.

CHICKEN BREAST WITH CIDER

Steps:

• Heat the oil and butter in a large frying pan and fry the chicken breasts about 3 minutes on each side until golden brown. Transfer to a plate. (NB: They will not be completely cooked at this stage.)
• Add a little more oil and butter if necessary and add the shallots and apple slices. Fry over a medium/high heat until they begin to colour and soften, about 5 minutes.
• Pour in the cider, bring to the boil and simmer for about 3–4 minutes. Return the chicken to the pan and continue to simmer, uncovered, for another 5–7 minutes. Stir in the mustard and double cream and heat through.
• Check to make sure the chicken is done and season the sauce with salt and pepper if necessary. Serve with rice, pasta or steamed new potatoes.

APPLE CIDER CHICKEN WITH MUSHROOM SAUCE

Steps:

• Season chicken pieces with salt and freshly ground black pepper.
• Heat 2 tbsp butter and the olive oil in a skillet, brown chicken pieces, then pour Calvados on the chicken and carefully light it with a match (keep a lid nearby, just in case...).
• When the pan is no longer on fire, add scallions and cook on low heat until tender but not browned.
• Pour Apple Cider in the pan and cook for 15 minutes, turning the chicken pieces once after 10 minutes.
• Melt 2 tbsp butter in another pan, add mushrooms and cook for 4 minutes.
• Add mushrooms and their liquid to the chicken pan, add cream too and cook further 5 minutes.
• Take chicken out of the pan and keep it warm while thickening the sauce for about 10 minutes.
• Salt and pepper to taste, return chicken to pan, bring to a boil and cook 2 minutes more.
• Meanwhile core the apples without peeling them, brown them in a pan with remaining 2 tbsp butter.
• Serve the chicken aside the apples, garnish with parsley.
• (I like to do the recipe with only chicken breasts, cut into strips, and reduce cooking time accordingly).