Chicken With Apple Cider Sauce Recipes

Steps:

• Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper and coat in flour, shaking off the excess. Add 2 tablespoons vegetable oil to the pan. Place the chicken smooth-side down in the skillet and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
• Meanwhile, add the red onion and apple to the skillet, along with 1 tablespoon vegetable oil if the pan is dry. Increase the heat to high and cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Stir in the vinegar with a wooden spoon, scraping up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and bring to a boil. Cook until the broth reduces by half. Remove from the heat, season with salt and pepper and whisk in the butter.
• Remove the chicken from the oven; add any collected juices to the pan sauce. Divide the chicken among plates and spoon the apple, onion and sauce over each piece. Sprinkle with the parsley.

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
• Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half.
• Remove from the heat, season with salt and pepper and whisk in the butter. Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley.

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.

Steps:

• Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
• Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
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Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Toss the Brussels sprouts, apples, red onion and rosemary sprigs with the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet. Spread in a single layer and roast on the upper oven rack, flipping halfway through, until tender and browned, 25 to 30 minutes.
• Meanwhile, heat 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Season the chicken on both sides with salt, pepper and the chopped rosemary. Add the chicken to the skillet and cook until browned on the bottom, about 6 minutes. Flip and cook 2 more minutes, then pour the cider into the skillet around the chicken. Transfer to the lower oven rack and roast until just cooked through, 10 to 12 minutes.
• Transfer the chicken to a cutting board to rest and return the skillet to medium-high heat. Simmer until the pan sauce is reduced by half, about 1 minute. Remove from the heat and swirl in the remaining 1 tablespoon butter and the vinegar; season with salt and pepper.
• Slice the chicken and divide among plates along with the roasted vegetables and apple. Spoon the sauce over the chicken.

Steps:

• Season chicken pieces with salt and freshly ground black pepper.
• Heat 2 tbsp butter and the olive oil in a skillet, brown chicken pieces, then pour Calvados on the chicken and carefully light it with a match (keep a lid nearby, just in case...).
• When the pan is no longer on fire, add scallions and cook on low heat until tender but not browned.
• Pour Apple Cider in the pan and cook for 15 minutes, turning the chicken pieces once after 10 minutes.
• Melt 2 tbsp butter in another pan, add mushrooms and cook for 4 minutes.
• Add mushrooms and their liquid to the chicken pan, add cream too and cook further 5 minutes.
• Take chicken out of the pan and keep it warm while thickening the sauce for about 10 minutes.
• Salt and pepper to taste, return chicken to pan, bring to a boil and cook 2 minutes more.
• Meanwhile core the apples without peeling them, brown them in a pan with remaining 2 tbsp butter.
• Serve the chicken aside the apples, garnish with parsley.
• (I like to do the recipe with only chicken breasts, cut into strips, and reduce cooking time accordingly).

Steps:

• Flatten each chicken breast half to 1/2 inch thick. Sprinkle evenly with salt and pepper.
• Cook bacon in large nonstick skillet over med heat til crisp. Remove bacon from pan. Add chicken to drippings; cook 6 min on each side or til cooked through. Remove chicken from pan and keep warm.
• Add onion to pan; cook 2 min or til tender. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook til reduced to 1/2 c (about 5 min). Stir in cooked bacon and serve sauce over chicken.

Steps:

• In a saucepan over medium-high heat, bring the cider to a boil and let boil until it's reduced down to 1/2 cup.
• Now whisk in the mustard and cream; season with cayenne, salt, and pepper.
• Continue boiling until this mixture reduces down to 1/2 cup.
• Remove from heat and keep warm until ready to serve.
• You could prepare this in advance and reheat gently when it's needed.
• I have made this sauce only once--I don't know why I haven't made it since--and I was impatient and did not let it reduce the second time all the way down to 1/2 cup; it was still rich, luscious and very, very yummy.

Steps:

• Heat the oven to 425 degrees.
• For stuffing boil enough water to soak apricots and cranberries. Let soak for 15 minutes. Let apricots cool slightly and cut into small pieces and add to bowl with tomatoes and feta cheese. Season to taste with salt and pepper.
• Using sharp knife, cut horizontal slit 3/4 way through each chicken breast. Open like a book and place on a cooking sheet. I use a cooking stone sheet with great results. Place a couple of layers of spinach on each inside side of chicken breast. No need to steam first. Place as much of the stuffing mix as you can on one side and close the breast over. I don't use string, but you can if you find it easier. I stuff as much as I can, almost to the point of overstuffing.
• Lightly brush olive oil over breasts. Cover with foil for the first 10 mins of baking and then remove foil for last 30 mins or so. Actual time depends on breast size. I remove from oven when internal temp is 175 degrees. Cover with foil while you complete the sauce. I usually let sit covered for 10 mins or so.
• For sauce melt 1 tbsp butter in sauce pan on medium heat. Add garlic and brown. Add the cider vinegar and boil 2 minutes. Add the sugar and beef stock and reduce temperature slightly and continue to boil until sauce is reduced to desired thickness and taste. About 10-15 mins should do it. You can dilute with additional stock if you boil down too much. Season to taste with salt and pepper. You can play around with sugar and vinegar amounts to get the flavor that is right for you.
• You can serve breast as is or sliced. I prefer whole as I find that it tends to fall apart. Pour sauce over and serve.

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.

Steps:

• Sprinkle chicken with pepper.
• In a large skillet, brown chicken in oil on both sides.
• In a small bowl combine the remaining ingredients; pour over chicken. Cover and cook 7-10 minutes longer or until a meat thermometer reads 170.
• Serve desired amount. Cool leftovers, transfer to a freezer container and freeze for up to 3 months.
• TO USE FROZEN CHICKEN: Thaw them in refrigerator overnight. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.

Steps:

• Season chicken thighs with salt and set aside.
• Heat oil in a large skillet over medium heat. Add chicken and cook until browned on both sides, 7 to 10 minutes. Transfer to a plate and set aside.
• Place bacon into the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and drain excess grease from the skillet.
• Add onion to the skillet and cook over medium heat until soft, 5 to 7 minutes. Pour in 1 cup chicken broth and 1 cup apple cider. Cook until reduced by 1/2, about 10 minutes. Add cooked bacon, apples, sage, and thyme; let simmer for 2 minutes. Add remaining chicken broth and cider.
• Return chicken to the pan, reduce heat to medium-low, and cook and stir until chicken thighs are no longer pink in the centers, about 15 minutes.
• Transfer chicken to a serving platter. Remove the pan from heat and add butter, swirling to combine with sauce. Pour over chicken.