Chicken Breast With Cider Recipes

CIDER VINEGAR CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
• Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

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.

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 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.

ROASTED CHICKEN BREASTS WITH APPLE CIDER AND ONIONS

Steps:

• Preheat the oven to 400 degrees F.
• Place the butter and apple butter into a 9-inch by 12-inch baking pan (or similar size). Add the chicken breasts, red onion slices, apple slices and crushed garlic.
• Combine the white wine, chicken stock and apple cider. Pour over the chicken in the pan.
• Season with salt and pepper, Italian seasoning and rosemary sprigs. Toss to combine.
• Take to the oven and bake for 20-25 minutes or until the internal temperature of the chicken reaches 165 degrees..
• Turn the broiler on in the oven. Broil for 3 minutes watching it closely or until the chicken is golden brown.

CHICKEN WITH BRAISED CELERY & CIDER

Steps:

• Heat oven to 190C/fan 170C/gas 5. Heat the butter in a large casserole dish and brown the chicken slowly on all sides; this should take a good 10-15 mins. (Be patient, it will pay off later.) Take the chicken out of the dish, throw in the bacon and cook for 3-4 mins until starting to crisp, then add the onion, carrots and thyme and continue to cook for 4-5 mins until the vegetables soften. Stir the celery into the dish, then nestle the chicken amongst the veg, breast side down. Pour over the cider and stock, bring to a simmer, then roast the chicken uncovered for 1 hr.
• Turn the chicken the right way up and give it 30 mins more, by which point the legs should be coming away. Carefully lift the chicken from the dish. Check the seasoning of the vegetables and serve with the chicken.

APPLE CIDER CHICKEN WITH BUTTERNUT SQUASH

Steps:

• Preheat oven to 420F.
• . Pat dry each chicken breast with a paper towel completely before adding seasoning. This helps create extra crispy skin when searing and roasting.
• Season the chicken. In a small bowl, combine olive oil, paprika, salt and pepper in a small bowl and mix well with a spoon to combine. Generously smear the seasoning mixture over the chicken breasts and let it rest on a clean plate for at least 15 minutes.
• Sear the chicken. Heat an oven-safe or cast-iron skillet on the stove for 5 minutes over medium high heat. Once the skillet is sizzling hot, sear the chicken breasts by placing them skin side down until the skin turns brown, about 4-5 minutes. Transfer the chicken breasts on a plate to rest.
• Prepare apple cider sauce. On the same skillet, turn down the heat to medium and add apple cider, butter, mustard, brown sugar, and soy sauce. Stir to combine. Bring the sauce mixture to a simmer and stir until it forms a smooth texture. Remove from heat and transfer the chicken breasts back to the skillet with the skin side up.
• Prepare butternut squash. In a large mixing bowl, add butternut squash, sliced apples, thyme, and remaining tablespoon of olive oil. Toss to combine. If using frozen butternut squash, make sure to defrost first and pat dry to remove excess water. Transfer the butternut squash and apple mixture to the skillet and spread it around the chicken.
• Bake. Transfer the entire skillet into the preheated oven and bake for 20 minutes until the skin is crispy and golden brown and the internal temperature for the chicken reaches 165F on a meat thermometer.
• Serve. Serve the chicken and butternut squash on a plate and drizzle some apple cider sauce from the skillet on top.

APPLE CIDER CHICKEN

Steps:

• The morning of service, or (ideally) the night before, place two cups of cider in a medium sauce pan and add two tablespoons of salt, two sprigs of rosemary, one cinnamon stick, two whole cloves and the sliced apple. Bring to a boil then simmer five minutes. Remove from heat and add the ice water, then let sit until cooled.
• Place the four chicken breasts in a gallon zip lock bag and pour in the brine. Refrigerate and let sit overnight or at least 12 hours.
• Drain and discard the brine then pat the chicken breasts dry with paper towels. Sprinkle salt, pepper and garlic powder over the tops of each breast.
• In a large saute pan over medium high heat, add the oil and two tablespoons of butter along with the remaining two sprigs of rosemary.
• Once the butter is hot and frothy, add the chicken, skin side down, and sear until browned and crispy, about 4-5 minutes. Turn the breasts on their sides to brown that as well.
• Turn the breasts over (skin up) and pour in the remaining two cups of cider. Bring to a boil, cover and lower the flame to the lowest heat and cook until the internal temperature of the thickest breast registers at least 150 degrees F. Remove to a platter and cover loosely with foil. They will continue to cook as they sit off heat.
• Turn the pan heat up to high and reduce the pan liquid to a half cup, about five minutes.
• Remove from heat and stir in the remaining two tablespoons of cold butter.
• Strain and serve over, or with the chicken.

STUFFED CHICKEN BREASTS WITH CIDER VINEGAR SAUCE

Steps:

• Make sauce:
• Melt butter in heavy medium saucepan over medium-low heat. Add shallots; sauté until beginning to brown, about 10 minutes. Add sugar. Sauté until shallots are golden brown, about 10 minutes. Increase heat to medium-high. Add vinegar; boil 2 minutes. Add both stocks; boil until liquid is reduced to 1 1/2 cups, about 25 minutes. Strain.
• Make chicken:
• Soak dried fruit in hot water to cover for 15 minutes. Drain.
• Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add mushrooms and sauté until tender, about 4 minutes. Add tomatoes and sauté until almost all liquid evaporates, about 4 minutes. Stir in fruit and sauté 2 minutes. Season with salt and pepper.
• Steam spinach until just wilted, about 2 minutes. Cool.
• Using sharp knife, cut horizontal slit 3/4 of the way through each chicken breast. Open as for book. Sprinkle with salt and pepper. Place thin layer of spinach over half of each breast. Top spinach with 2 tablespoons fruit mixture. Close breasts over filling. Tie with kitchen string. (Sauce and chicken can be made 1 day ahead; chill.)
• Preheat oven to 425°F. Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle chicken with salt and pepper; brown in skillet, about 4 minutes per side. Transfer to baking sheet. Bake until chicken is cooked through, about 15 minutes.
• Bring sauce to simmer. Remove from heat. Gradually add 4 tablespoons butter, whisking just until melted. Remove string from chicken. Cut each breast crosswise into 5 slices. Serve with sauce.