Cider-Glazed Chicken

Photo by Jodie G.
Adapted from familycircle.com

PREP TIME

20

minutes

TOTAL TIME

33

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

33

minutes

SERVINGS

4

servings

Adapted from familycircle.com

Ingredients

  • Vegetables

  • 3/4

    pound parsnips, peeled and cut into 1/2-inch pieces

  • 3/4

    pound carrots, peeled and cut into 1/2-inch pieces

  • 3/4

    pound red-skinned potatoes, scrubbed and cut into 1/2-inch pieces

  • 2

    tablespoons olive oil

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 1

    tablespoon fresh rosemary

  • Chicken

  • 2

    tablespoons olive oil

  • 1 1/4

    pounds thin-cut boneless, skinless chicken breasts

  • 1/4

    cup Wondra flour

  • 1

    cup apple cider

  • 2

    teaspoons grainy Dijon mustard

  • 1/2

    teaspoon dried thyme

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon black pepper

Directions

1. Heat oven to 450 degrees F. Coat a large baking pan with cooking spray. Vegetables 2. Place parsnips, carrots and potatoes in a large bowl. Toss with olive oil, salt, pepper and rosemary. Spoon into the prepared pan and roast at 450 degrees F. for 35 minutes, turning after 15 minutes. Chicken 3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Coat chicken in flour and add half to skillet. Cook 2 minutes per side. Remove to a plate and repeat with remaining tablespoon oil and chicken. Remove chicken to plate. 4. Reduce heat to medium and pour cider into skillet. Cook 1 minute, scraping up any browned bits from pan. Stir in mustard, thyme, salt and pepper. Add chicken and simmer on medium-low, covered, for 4 minutes. 5. Spoon sauce over chicken. Serve with the roasted vegetables

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