Sunday, July 4, 2010

Cider-Sauced Chicken Breasts

3 tablespoons extra virgin olive oil
6 boneless skinless chicken breasts
black pepper
garlic powder
1 large onion, finely chopped
6 fresh thyme sprigs, leaves removed and coarsely chopped
3 garlic cloves, chopped
1 Gala apple, peeled, cored, and cut into thin wedges
2 tablespoons dark brown sugar
1/2 cup apple cider
3 tablespoons apple cider vinegar
2 cups chicken stock
3 tablespoons cold butter
1/2 cup fresh flat leaf parsley

1. Preheat skillet over medium-high heat with oil.  Flatten chicken breasts with mallet and season liberally with salt, pepper and garlic powder.  Add them to the skillet and cook them on both sides until juices run clear.

2. Add onions, garlic, thyme, apples and brown sugar. Cook, stirring frequently, for 4 to 5 minutes. Add the apple cider and vinegar and cook for about 2 minutes. Add the chicken stock, turn the heat up to high, and simmer until the liquid is reduced by about half.  Turn the heat off, add the butter and parsley, and stir until the butter is incorporated.

3. Serve the apple cider sauce over the chicken breasts.

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