Cider Glazed Chicken Breasts With Apple Fennel Salad Recipes

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CIDER-GLAZED CHICKEN BREASTS WITH APPLE-FENNEL SALAD



CIDER-GLAZED CHICKEN BREASTS WITH APPLE-FENNEL SALAD image

Categories     Chicken     Apple

Yield 4 Servings

Number Of Ingredients 11

4 skinless, boneless chicken breasts (about 1¾ lb. total)
Kosher salt and freshly ground black pepper
½ Granny smith apple
½ small shallot, finely chopped
3 Tbsp. apple cider vinegar, divided
¾ tsp. English mustard powder
5 Tbsp. grapeseed oil, divided
½ cup apple cider
1 Tbsp. unsalted butter
4 cups mixed baby lettuces
½ fennel bulb, thinly sliced lengthwise with a mandoline or sharp knife

Steps:

  • Preheat oven to 400°. Season chicken breasts with salt and pepper; set aside. Cut 1 small slice from apple; finely chop to make 1 Tbsp. minced apple. Transfer minced apple to a small bowl. Add shallot to bowl. Whisk in 2 Tbsp. cider vinegar and mustard. Let mixture macerate for 10 minutes. Whisk in 3 Tbsp. oil; season vinaigrette to taste with salt and pepper. Heat remaining 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add chicken and cook until golden brown, about 4 minutes. Flip chicken and transfer skillet to oven. Roast until cooked through 12-14 minutes. Transfer chicken to a plate, reserving skillet; set aside. Return skillet to medium-high heat. Add cider, scraping up any browned bits from bottom of pan; boil until liquid is reduced by half, 2-3 minutes. Add remaining 1 Tbsp. vinegar. Remove pan from heat and swirl in butter. Season cider sauce with salt and set aside. Thinly slice remaining apple and transfer to a medium bowl; add lettuces and fennel. Drizzle some vinaigrette over, season to taste with salt and pepper, and toss to coat. Divide salad and chicken among plates; spoon sauce over chicken.

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CIDER-GLAZED CHICKEN BREASTS WITH APPLE-FENNEL SALAD
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  • Preheat oven to 400°. Season chicken breasts with salt and pepper; set aside. Cut 1 small slice from apple; finely chop to make 1 Tbsp. minced apple. Transfer minced apple to a small bowl. Add shallot to bowl. Whisk in 2 Tbsp. cider vinegar and mustard. Let mixture macerate for 10 minutes. Whisk in 3 Tbsp. oil; season vinaigrette to taste with salt and pepper.
  • Heat remaining 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add chicken and cook until golden brown, about 4 minutes. Flip chicken and transfer skillet to oven. Roast until cooked through, 12–14 minutes. Transfer chicken to a plate, reserving skillet; set aside.
  • Return skillet to medium-high heat. Add cider, scraping up any browned bits from bottom of pan; boil until liquid is reduced by half, 2–3 minutes. Add remaining 1 Tbsp. vinegar. Remove pan from heat and swirl in butter. Season cider sauce with salt and set aside.
  • Thinly slice remaining apple and transfer to a medium bowl; add lettuces and fennel. Drizzle some vinaigrette over, season to taste with salt and pepper, and toss to coat. Divide salad and chicken among plates; spoon sauce over chicken.

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