This apple cider chicken could not be simpler or more delicious. Chicken breasts cook first in sage-infused butter, then return to a sweet-sour pan sauce of reduced apple cider and vinegar. The pan sauce is then finished to glistening perfection in the classic French style with a chunk of cold butter.
Preparation Details
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 2
Ingredients
- 2 skinless, boneless chicken breasts
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch cayenne
- 4 tablespoons unsalted butter, divided
- 6 sage leaves (optional)
- 2 tablespoons minced shallot or onion
- 1 1/4 cups apple cider
- 1/3 cup apple cider vinegar
Steps
- Season chicken on both sides with salt, black pepper, and cayenne and set aside.
- Melt 3 tablespoons butter in a skillet over medium heat; add sage leaves and fry until crisp, 1 to 2 minutes. Remove and reserve.
- Add chicken breasts to the same skillet, and cook until just cooked through, about 4 minutes per side. Remove to a plate and cover loosely with foil.
- Add shallots to the skillet; sauté for 1 minute. Pour in cider and vinegar, and bring to a simmer over medium-high heat. Cook until reduced by half, which will only take a few minutes. Reduce heat to low and place chicken back in, along with any accumulated juices from the plate. Cook for a few minutes, turning occasionally, and basting with the hot sauce until the chicken is hot. An instant read thermometer inserted into the center should read 165 degrees F (74 degrees C). Remove to a serving plate.
- Add remaining 1 tablespoon butter to the pan, and turn off the heat. Swirl pan until butter emulsifies into the sauce. Taste for seasoning and serve on chicken, garnished with fried sage.
