Sautéed chicken breasts are coated in a sweet and tangy apple cider sauce. Serve this apple cider chicken with mashed cauliflower and roasted broccoli for one tasty meal!
Happy Thursday, friends! Can you believe we are at the end of January? It feels like just yesterday was New Year’s Eve. Speaking of New Year’s, it actually ties into today’s recipe. So, let’s jump right into the food!
New Year’s Day is one of my favorite holidays food wise. We always had pork and sauerkraut, which is a combo I just love. This year, it was just Kyle and I… and he hates the pork-sauerkraut combo. I don’t let that stop me, I just modify!
I ended up roasting a pork loin and making a tasty sauce out of apple cider. I still had my sauerkraut on the side and Kyle raved about this apple cider sauce! So much so, that he requested it be made weekly!
I’ve since made this sauce twice with pork chops, and then decided to try it with chicken breasts. Next up on my list is chicken thighs. No matter how you pair it, it’s delicious every single time!
Once fall and winter rolls around, I always have locally made apple cider in my fridge. I make salad dressings, use it in cocktails, and make this versatile apple cider sauce! Basically, I can’t live without some apple cider.
My favorite way to serve this chicken dish (or the pork version) is with mashed cauliflower and a roasted vegetable. There’s just something about that sweet/tangy sauce that pairs so perfectly with mashed cauliflower. Even Kyle, the guy that claims to hate cauliflower, loves it.
A few notes:
- Use the best quality apple cider you can find! Be sure to check the label and make sure it’s made from 100% apples. You don’t want any added spices (like cinnamon) or sugar.
- You want the sauce to cook down quite a bit, so don’t get worried if it’s looking thin for a while. Once it reduces and the sugars start to caramelize, it will begin to thicken. Adding the dijon mustard and butter also helps to thicken it.
- This sauce pairs perfectly with the chicken breasts shown, but will also work well with chicken thighs, a whole chicken, pork chops, pork tenderloin, or a pork loin. That’s what I call versatile!
Have a fabulous weekend, my friends! I hope it’s filled with fun and lots of food, of course! ?
- 2 Tablespoons Extra-Light Olive Oil
- 4 Chicken Breasts, pounded to even thickness
- Salt & Pepper
- ¼ Cup Dry White Wine
- ½ Cup Chicken Broth
- 1 Cup Apple Cider
- 2 Teaspoons Dijon Mustard
- 2 Tablespoons Cold Butter, cubed
- Chopped Fresh Parsley
- Heat the oil in a large skillet over high heat. Season the chicken generously with salt and pepper. Brown the chicken on both sides, about 3-4 minutes per side. Set aside on a plate.
- Deglaze the pan with the white wine, and once it’s reduced to half pour in the chicken broth and apple cider. Reduce the liquid by half (about 15 minutes), then whisk in the Dijon mustard. Continue reducing the sauce for another 5-8 minutes, or until it looks to be thickening slightly.
- Whisk in the cold butter cubes, one at a time. The butter will emulsify and thicken the sauce. Add the chicken back in to finish cooking through, about 5 minutes.
- Serve the chicken as desired with the sauce drizzled overtop.