Cider Sauteed Chicken Breasts Recipes

SAUTEED CHICKEN WITH PEARS, CIDER, AND SAGE RECIPE - (4.2/5)

Steps:

• 1. In a large skillet, heat 1 tbsp. of the oil over medium-high. Season chicken with salt and pepper and add to the skillet. Cook until golden brown and just cooked through, about 2-3 minutes per side. Remove skillet from heat and transfer chicken to platter. Tent chicken with foil, keep skillet on hand (with drippings). 2. In a second skillet, heat 2 tsp. of oil over medium. Add pear wedges cut-side down and cook, turning once, until deeply golden, about 5 minutes. 3. Return first skillet to medium heat and add remaining oil, shallots, and sage. Saute for 2 minutes, add vinegar, cider, and cook until slightly reduced, about 2 minutes, stirring to release browned bits from bottom of skillet. 4. In small dish, combine broth, mustard, and cornstarch and stir until combined. Whisk sauce into skillet and cook until bubbling and slightly thickened, about 1 minute. Stir in cream, remove from heat. 5. Cut chicken breasts on diagonal into thick slices, divide, with pear slices, among four plates. Spoon sauce over chicken.

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:

• 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.

CIDER SAUTEED CHICKEN BREASTS

Steps:

• In a large skillet, melt the butter in the oil over medium-high heat until hot.
• On a paper plate, combine the flour, salt, pepper and cinnamon.
• Dredge the chicken in the seasoned flour and reserve any excess dredging mixture.
• Add the chicken to the skillet and sauté until mostly cooked and golden all over, about 8 minutes per side.
• Remove the chicken to a plate and keep warm.
• Add the reserved dredging mixture to the drippings in the skillet and cook, stirring constantly, until it is a light golden colour, 2-3 minutes.
• Add 1/4 cup of the cider and stir until the sauce is smooth.
• Stir in another 1/2 cup cider and check the consistency of the sauce. If you would prefer a thinner sauce, add up to 1/2 cup more cider.
• Bring the sauce to a boil over medium-high heat.
• Meanwhile, dice the unpeeled apple.
• Add the diced apple and raisins to the skillet and stir, then place the chicken on top of the sauce.
• Cover, reduce heat to medium-low and simmer for 8 minutes.
• Turn the chicken over and simmer, covered, until the chicken is cooked through, about 8 minutes longer.
• Remove the chicken to a plate.
• Stir the cream into the sauce in the pan.
• If the sauce is too thick, add up to 1/4 cup more cider. If the sauce is too thin, add another tablespoon of flour.
• To serve, top each chicken breast with some of the sauce, diced apple and raisins.