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Apple Cider Chicken

Apple Cider Chicken

Apple Cider Chicken is a perfect dinner when served with a salad and some nice crusty bread. Exchanges: 1/2 Fruit; 3 Protein, lean; 1 1/2 Fat.

 

  • Total Time: :45
  • Yield: 4 1x

Ingredients

Units Scale
  • Chicken
  • 1 1/2 teaspoon olive oil
  • 1 Granny Smith apple, peeled and diced
  • 1/4 cup minced shallots
  • 2 teaspoons fresh minced thyme
  • 1/2 cup apple cider
  • 1/2 cup fat-free, low sodium chicken broth
  • 2 tablespoons reduced-fat sour cream
  • 1 tablespoon minced fresh parsley

Instructions

  1. Season 4 boneless skinless chicken breasts or 4 boneless skinless chicken thighs with 1/8 teaspoon kosher salt and 1/4 teaspoon ground black pepper.
  2. In a 12-14-inch heavy skillet, preferably cast iron or stainless (NOT nonstick), heat 1 1/2 tablespoons olive or canola oil over medium-high heat.
  3. Add the chicken and sear until well browned on both sides for 3-4 minutes per side for the breasts, 2-3 minutes for the thighs.
  4. Transfer the chicken to a plate and tent with foil. NOTE: For Bone-In Breasts and Thighs: Follow step 1, but instead of removing the chicken to a plate, transfer the chicken to a baking sheet. Roast the chicken at 375ºF for about 10-15 minutes until chicken is cooked through. Add back to the skillet with the sauce and cook for 3-4 minutes more.
  5. Add the oil to the pan on medium heat. Add the apples, shallots and thyme to the pan and cook for 2 minutes. Add the apple cider and broth and bring to a simmer. Cook for 3 minutes.
  6. Return the chicken and juices to the skillet and reduce to low. Simmer for 4 minutes. Add in the sour cream and parsley and serve.

Notes

  • If you can’t find fresh cider, substitute unsweetened, unfiltered apple juice.

Find it online: https://goingmywayz.com/apple-cider-chicken/