Cider Sauteed Chicken Breasts Recipes

CIDER BRAISED CHICKEN

Steps:

• Heat the oil in a large skillet over medium high heat. Season the chicken with salt and pepper. Add to the pan and brown on both sides, about 3 minutes per side. Transfer to a plate and cover to keep warm.
• Add the onion to the skillet and saute for 1 minute. Add the cider and chicken stock, and cook over high heat until the liquid has reduced by half. Add the chicken to the pan, cover, and reduce heat to low. Simmer for 5 minutes.
• Remove the chicken breasts from the pan, and place on a warmed serving platter. Raise the heat to high and reduce the cider sauce until 1/4 c remains. Stir in the mustard and season with salt and pepper. Pour over the chicken and garnish with parsley.

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.

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.