Ingredients
- Chicken breasts: 2, boneless and skinless
- Apple cider: 1 cup
- Heavy cream: 1/2 cup
- Yellow onion: 1/2, chopped
- Granny Smith apple: 1/2, peeled, cored, and diced
- Fresh thyme: 1 tablespoon, chopped
- Butter: 2 tablespoons
- Olive oil: 1 tablespoon
- Salt and pepper: To taste
Instructions
- Step 1: Season the chicken breasts with salt and pepper. Heat olive oil and one tablespoon of butter in a large skillet over medium-high heat. Sear the chicken breasts for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Step 2: Add the remaining tablespoon of butter to the skillet. Add the chopped onion and cook until softened, about 3-5 minutes. Add the diced apple and cook for another 2-3 minutes until slightly softened.
- Step 3: Pour in the apple cider and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce by half, about 5-7 minutes.
- Step 4: Stir in the heavy cream and fresh thyme. Season with salt and pepper to taste. Let the sauce simmer for another 2-3 minutes, until slightly thickened.
- Step 5: Return the chicken breasts to the skillet and spoon the apple cider cream sauce over them. Simmer for a few minutes to heat the chicken through and allow the flavors to meld.
- Step 6: Serve immediately, garnished with fresh thyme sprigs, if desired. Delicious served with mashed potatoes or rice.
Notes
- Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the chicken and sauce in a skillet over low heat, adding a splash of chicken broth if needed to thin the sauce.
- This dish is fantastic over creamy polenta to soak up all that delicious apple cider cream sauce.
- For a deeper flavor, try using a blend of sweet and tart apples like Honeycrisp and Granny Smith in the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American