Ingredients
- Chicken
- 1/2 cup all-purpose flour
- 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed
- 2 tablespoons vegetable oil
- Sauce
- 1 tablespoon vegetable oil
- 1 shallot , minced
- Table salt
- 1 1/4 cups apple cider
- 2 tablespoons cider vinegar
- 3 tablespoons unsalted butter , cut into 3 pieces and chilled
- 2 tablespoons minced fresh parsley leaves
- 2 teaspoons whole grain mustard
- Ground black pepper
Preparation
Step 1
For the chicken: Adjust an oven rack to the lower-middle position and heat the oven ot 200 degrees. Spread the flour in a shallow dish.
2. Pound the thicker ends of the breasts as needed to make them uniform in size. Pat dry with paper towels, then season with salt and pepper. Dredge through the flour to coat and shake off any excess.
3. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Add the chicken and cook until light golden brown on both sides, about 10 minutes. Transfer the chicken to a plate and and keep warm in the oven.
4. For the sauce: Add the oil to the skillet and return to medium-high heat until shimmering. Add the shallot and 1/4 teaspoon salt and cook until softened, about 2 minutes. Stir in the cider and vinegar, scraping up any browned bits, and simmer until reduced and slightly syrupy, about 8 minutes.
5. Stir in any accumulated chicken juice. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the parsley and mustard. Season with salt and pepper to taste. Spoon the sauce over the chicken before serving.