Monday, October 6, 2014

Cider Glazed Chicken

I guess fall is really here now - the apple cider is around. I wanted a real quick and easy dinner and that is what I got.

Cider Glazed Chicken

1 lb chicken breasts (pounded thin)
salt/pepper
canola oil
2 clove garlic, minced
3/4 c apple cider
1 t dijon mustard
1 T butter

Heat skillet; then add enough oil to coat the pan. Salt and pepper chicken to taste. Add the chicken breasts but do not crowd the pan. (I did it in 2 batches). Remove chicken from pan and toss in garlic. Cook until fragrant. Pour in apple cider to deglaze pan. Add in dijon. Stir and scrape the fond from the bottom of the pan.  Cook on high heat until sauce begins to reduce. Add butter and dissolve. Put chicken and any juices that leaked out back into the pan. Turn over to coat with sauce.


I know you are probably getting tired of looking at chicken in the skillet. I think it does look the same as some other posts (maybe I used the same picture from another time?? did I??). I think there is nothing better than a perfectly cooked chicken cutlet and a nice pan sauce. It makes such a great weeknight meal.

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