Ingredients
- 2 tablespoons vegetable oil
- 4 boneless, skinless chicken breast halves (about 1 pound)
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- 3/4 cup apple cider
- 1/2 cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme leaves
Directions
Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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By Theresa787
New Tampa, FL
on January 01, 2012
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We made this for dinner for our 22-month old toddlers. They loved it. My husband didn't care for it though (he thought it was too bland. If I was to make it again, I'd sauté some diced sweet onions and apples, remove, cook the chicken, remove and follow the rest of the directions (except that it took my sauce twice as long to thicken. Then add the sautéed onions back to the thickened sauce with the reserved chicken.
By victorgrimes_12...
Tempe, 41
on October 23, 2009
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Made this last night to rave reviews. The family even wrote on the printout of the recipe with their stars.
Having read the comments, I increased the sauce ingredients by half (great suggestion - that was the perfect amount, and added about a tablespoon of potato flour to thicken to a wonderful glaze. Served it with a pilaf made using wild rice, brown rice, imported red rice, and pecans, with steamed asparagus.
Amazing reception, I may try it on my mother-in-law this weekend.
My only complaint - there was not even a morsel left over for my lunch today (and I thought I made extra.
By palomica_5303202
Jackson Heights, NY
on September 25, 2009
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This was as easy as expected. My chicken came out perfectly done and the sauce was so tasty. My only complaint is that the sauce didn't thicken so I boiled it down pretty far and would have liked to have more sauce. Next time maybe I'll increase some of the ingredients and use a thickening agent to get more sauce. I didn't make rice, but this flavor would definitely go well with rice.
Read all 38 reviews