This apple cider chicken recipe was such a pleasant surprise. With few ingredients and quick prep and cooking time, it delivered a delicious meal that was full of flavor.
Keys to success for this fall recipe are to 1) pound the chicken thin for quick and even cooking (I usually cut each chicken breast in half before pounding; they are a bit easier to handle and cook faster than larger pieces) and 2) watch the cider-Dijon mixture as it reduces; it only takes a few minutes to reduce into a luscious, syrupy glaze.
I have added bacon pieces to the recipe – it was a wonderful compliment to the glaze. However, by all means, leave it out if you would like to. Another delicious addition that could be added to the sauce right before serving would be chopped and toasted walnuts or pecans.
Chicken In Cider Glaze (adapted from Cooking Light, September 2010)
- 2 Tbsp. olive oil, divided
- flour for dredging (1/4 cup or so)
- 3 or 4 boneless chicken breasts, pounded to a 1/4″ thickness
- 1 cup refrigerated apple cider
- 2 tsp. Dijon mustard
- 2 strips of bacon, (optional)
- 1 Tbsp. butter, preferably unsalted
- salt and pepper to taste
- If using bacon, dice the bacon into small pieces. Cook in skillet, drain on paper cloth and set aside.
- Spray a large skillet with non-stick cooking spray. Add 1 Tbsp. of the olive oil and heat over medium-high heat.
- While the oil is heating, dredge each chicken piece in the flour for a light dusting. (The way I do it is I add the flour to a plastic baggie and then put a few pieces of chicken in the bag, toss to coat) and then add the pieces to the pan.
- Add the chicken to the skillet. (You will most likely need to cook the chicken in two batches.) Cook until you see a pale border develop around each piece, about 2 to 4 minutes; when that occurs turn the pieces over. Cook another 2 to 3 minutes until done; remove to a plate and tent with foil. If cooking in two batches, add the remaining 1 Tbsp. of oil and repeat with the rest of the chicken pieces and remove to plate.
- Add the apple cider and Dijon mustard to the skillet and stir. Continue to stir occasionally as the mixture reduces. Just as it achieves a syrup-like consistency remove, from heat and add the butter and bacon pieces. Stir until butter melts. Season with salt and pepper to taste (this step is important) and then return chicken to the pan, turning each piece over so that it is coated in the glaze. Then plate and serve.