Cider Sauteed Chicken Breasts

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 small tart green apple, such as granny smith
• 3 tablespoons flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cinnamon
• 4 boneless skinless chicken breast halves
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 1/4 cups apple cider, about
• 1/2 cup golden raisin
• 2 tablespoons half-and-half

Recipe

• 1 in a large skillet, melt the butter in the oil over medium-high heat until hot.
• 2 on a paper plate, combine the flour, salt, pepper and cinnamon.
• 3 dredge the chicken in the seasoned flour and reserve any excess dredging mixture.
• 4 add the chicken to the skillet and sauté until mostly cooked and golden all over, about 8 minutes per side.
• 5 remove the chicken to a plate and keep warm.
• 6 add the reserved dredging mixture to the drippings in the skillet and cook, stirring constantly, until it is a light golden colour, 2-3 minutes.
• 7 add 1/4 cup of the cider and stir until the sauce is smooth.
• 8 stir in another 1/2 cup cider and check the consistency of the sauce. if you would prefer a thinner sauce, add up to 1/2 cup more cider.
• 9 bring the sauce to a boil over medium-high heat.
• 10 meanwhile, dice the unpeeled apple.
• 11 add the diced apple and raisins to the skillet and stir, then place the chicken on top of the sauce.
• 12 cover, reduce heat to medium-low and simmer for 8 minutes.
• 13 turn the chicken over and simmer, covered, until the chicken is cooked through, about 8 minutes longer.
• 14 remove the chicken to a plate.
• 15 stir the cream into the sauce in the pan.
• 16 if the sauce is too thick, add up to 1/4 cup more cider. if the sauce is too thin, add another tablespoon of flour.
• 17 to serve, top each chicken breast with some of the sauce, diced apple and raisins.