Apple Cider Chicken

By dmscott52

First made 11/5/2013. Excellent. Served with maple mashed acorn squash and green beans.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and freshly ground pepper
• 1 T. olive oil divided
• 2 Granny Smith apples, peeled, cored and thickly sliced.
• 1/4 cup finely chopped shallots
• 1 tsp. dried thyme
• 1/2 cup apple cider
• 1/2 cup reduced sodium chicken broth
• 1 T. reduced-fat sour cream
• 1 T. chopped fresh parsley

Preparation

Step 1

Season chicken on both sides with salt and pepper. Heat 1-1/2 tsp. oil in a large heavy skillet over medium-high heat.

Add chicken and sear until well-browned on both sides, about 3 minutes per side.
Transfer chicken to a plate and tent with foil.

Reduce heat to medium. Add the remaining 1-1/2 tsp. oil to the pan. Add apples, shallots and thyme. Cook, stirring untils softened, 2-3 minutes.
Add cider and broth; bring to a simmer. Cook until slightly thickened, about 3 minutes.

Return chicken and juices to pan; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes.
Transfer chicken to a warmed platter. Stir sour cream and parsley into sauce. Season with salt and pepper and spoon over chicken.