- 4
Ingredients
- CHICKEN:
- 4 (6 to 8 ounce) boneless, skinless chicken breasts, tenderloins removed and breasts trimmed
- table salt
- black pepper
- 2 Tbsp. vegetable oil
- MUSTARD-CIDER SAUCE:
- 2 Tbsp. vegetable oil
- 1 medium shallot, minced
- 1 1/4 cups apple cider
- 2 Tbsp. cider vinegar
- 2 tsp. whole grain mustard
- 2 tsp. minced fresh parsley
- 2 Tbsp. unsalted butter
- table salt
- black pepper
Preparation
Step 1
1. FOR THE CHICKEN: Adjust an oven rack to the middle position, and heat the oven to 200 degrees. Halve the chicken breast horizontally, then cover the chicken halves with plastic wrap and pound the chicken to an even 1/4-inch thickness. Season both sides of the chicken with salt and pepper. Heat 1 Tbsp. of the oil in a 12-inch skillet over medium-high heat until just smoking. Place four cutlets in the skillet and cook without moving them until browned, about 2 minutes. Using a spatula, flip the cutlets and continue to cook until the second sides are opaque, 15 to 20 seconds longer. Transfer to a large, heatproof plate. Add the remaining 1 Tbsp. of oil to the skillet and repeat with the remaining cutlets. Cover the plate loosely with foil, and transfer to the oven to keep warm while making the sauce.
2. FOR THE SAUCE: Off the heat, add the oil and shallot to the hot skillet. Using residual heat, cook until the shallots are softened, stirring constantly, about 30 seconds. Set the skillet over medium-high heat and add the cider and vinegar. Bring to a simmer, scraping the pan botom with a wooden spoon to loosen any browned bits. Simmer until reduced to 1/2 cup, 6 to 7 minutes. Off the heat, stir in the mustard, and parsley. Whisk in the butter, one tablespoon at a time. Season with salt and pepper to taste and serve immediately with the chicken.