Chicken and Apple Skillet

By Hollister1121

Ingredients

• 4 slices bacon, diced
• 2 Tbsp olive oil, divided use, plus more for rubbing on chicken breasts
• 2 Tbsp butter, divided use
• 1 medium sweet onion, diced
• 2 large cloves garlic, pressed or minced
• 2 Honeycrisp apples, thinly sliced
• 2 tsp dried Tarragon, divided use
• 1/2 tsp garlic salt
• 4 skinless, boneless chicken breast halves
• 1 cup apple cider
• 1/2 cup chicken broth, plus 1 Tbsp
• 1 Tbsp cider vinegar
• 1/2 cup heavy cream
• 1 Tbsp Dijon mustard
• 1 Tbsp cornstarch
• Sea or Kosher salt & freshly ground pepper, to taste

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

1. Preheat large skillet or sauté pan over medium high heat. Add diced bacon to pan and cook until crisp. Drain on paper towels and set aside. Reserve drippings in pan.
2. Add 1 Tbsp olive oil and 1 Tbsp butter to hot pan. Cook onion, garlic, 1 tsp dried tarragon, and garlic salt for about 4 minutes. Add sliced apples and cook another 4 minutes until tender but still crisp. Remove to bowl and set aside.
3. Rub chicken breasts all over with olive oil and sprinkle with remaining 1 tsp dried tarragon. Add remaining 1 Tbsp olive oil and 1 Tbsp butter to skillet; cook chicken, turning once, for 2 to 4 minutes or until golden brown on both sides. Reduce heat to medium low.
4. Pour in apple cider, 1/2 cup chicken broth, heavy cream, Dijon mustard, and cider vinegar in skillet along with the chicken. Cover and simmer for 6 to 8 minutes, or until chicken is cooked through and juices run clear. With slotted spoon, remove chicken to platter; keep warm.
5. Mix 1 Tbsp chicken broth with 1 Tbsp cornstarch, stir into skillet juices and cook over high heat, scraping up any browned bits, for 2 minutes or until thickened.
6. Add reserved cooked bacon to sauce. Return apple mixture to pan and heat through, season with salt and pepper. Spoon sauce and apples over cooked chicken. Serve with buttered egg noodles or mashed potatoes.

Recommended Wine: Baron de Hoen Pinot Blanc
Recommended Cider: Eric Bordelet French Cidre