Chicken Breasts in Cider Cream

By martha-2

Ingredients

• 4 boneless skinless chicken breast halves
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 2 tablespoons finely chopped shallots
• 1 tablespoon all-purpose flour
• 1/2 cup hard apple cider or regular apple cider*
• 1/2 cup whipping cream
• 1 1/2 teaspoons fresh lemon juice
• 1 tablespoon chopped fresh parsley

Preparation

Step 1

1. Dry chicken with paper towels. Sprinkle with salt and pepper.

2. In large skillet, heat butter and oil over medium-high heat until butter is melted and hot. Add chicken; cook 3 to 5 minutes or until browned, turning once. Remove chicken from skillet; place on platter.

3. Reduce heat to medium. Add shallots; cook 30 to 60 seconds or until softened. Stir in flour; cook and stir 1 minute. Stir in cider until smooth, scraping up browned bits from bottom of skillet. Stir in cream. Bring to a boil; add lemon juice.

4. Return chicken to skillet; reduce heat to low. Cover; cook 3 minutes or until chicken is no longer pink in center and juices run clear, turning once. Sprinkle with parsley.