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Chicken Breasts with Apple Cream Sauce
Course
Dinner
Keyword
Dinner
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Servings
4
Calories
571
kcal
Ingredients
2
cups
Apple cider
3
tbsp
Butter
divided
4
Boneless, skinless chicken breasts, pounded slightly
1/2
cup
Flour
2
tsp
Garlic salt
Freshly ground black pepper
1 1/2
cups
Chicken stock
2
Apples
thinly sliced
1/2
cup
Heavy cream
1
tbsp
Dijon mustard
1
tbsp
Fresh chopped thyme or Italian parsley, plus more for garnish
Instructions
Heat cider in a saucepan and let simmer for about 10 minutes until it reduces down to about 1 cup.
Dredge chicken breasts lightly in flour and season with garlic salt and pepper.
Heat 2 tablespoons of butter in a large skillet and brown chicken breasts for 4 to 6 minutes on each side.
Remove chicken to a plate.
Add remaining butter to the same skillet and apples.
Cook apples for 2 to 4 minutes until they just start to soften.
Remove apples to a plate or bowl.
Cover to keep them warm.
Add chicken stock and reduced cider to the skillet.
Bring to a boil, stirring to scrape up brown bits at the bottom of the pan.
Turn down heat a bit and whisk in mustard and heavy cream.
Add chicken back to the pan to warm and cook through.
Stir in thyme or parsley.
Serve chicken with the cider cream sauce and warm apples over the top.
Garnish with a little extra thyme or parsley.
Great served with hot cooked rice.
Nutrition
Calories:
571
kcal
|
Carbohydrates:
39
g
|
Protein:
55
g
|
Fat:
21
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
195
mg
|
Sodium:
1507
mg
|
Potassium:
1163
mg
|
Fiber:
3
g
|
Sugar:
22
g
|
Vitamin A:
689
IU
|
Vitamin C:
10
mg
|
Calcium:
68
mg
|
Iron:
2
mg