Chicken Breasts with Apple Cream Sauce

Chicken Breasts with Apple Cream Sauce

2 cups apple cider
1 teaspoon Dijon mustard
1/2 cup heavy cream
Pinch of salt and pepper
4 boneless, skinless chicken breasts, pounded slightly
1/2 cup flour
2 teaspoons garlic salt
2 tablespoons butter
2 tablespoons finely chopped Italian parsley
Salt and pepper

Heat cider in a pan and let simmer for about 5 to 10 minutes until it reduces down to about a cup. Mix flour and garlic salt together. Coat each piece of chicken lightly in flour. Heat butter in a large skillet. Fry chicken over medium heat for 4 to 6 minutes each side or until cooked through. Remove chicken to a plate and cover with foil to keep warm. Place cider in the same skillet you cooked the chicken in and bring to a boil. Turn down to a simmer and whisk in mustard and cream. Simmer for a few minutes until sauce thickens a bit and coats the back of the spoon. Season sauce with a bit of salt and pepper if needed. Serve chicken with a drizzle of apple cream sauce over the top. Garnish with chopped parsley.

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