Apple Cider Chicken
Fresh apples and apple cider add fall flavor to this quick chicken sauté.
Active: 30 mins
Total: 30 mins
- 1 pound boneless, skinless chicken breasts, trimmed
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 2 tablespoons extra-virgin olive oil, divided
- 2 medium Granny Smith apples, peeled and thickly sliced
- ¼ cup finely chopped shallots
- 1 teaspoon dried thyme
- ½ cup apple cider
- ½ cup unsalted chicken broth
- 1 tablespoon reduced-fat sour cream
- 1 tablespoon chopped fresh parsley
- Step 1: Season chicken with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until browned, about 3 minutes per side. Remove chicken from skillet and set aside.
- Step 2: Reduce heat to medium. Add the remaining 1 tablespoon oil, apples, shallot and thyme to the pan. Cook, stirring, until softened, 2 to 3 minutes. Add apple cider and broth; bring to a simmer. Cook until slightly thickened, about 3 minutes.
- Step 3: Return the chicken and any accumulated juices to the pan; adjust heat to maintain a simmer. Cook until an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, 3 to 4 minutes. Transfer the chicken to a platter. Stir sour cream, parsley and the remaining 1/4 teaspoon each salt and pepper into the sauce. Spoon the sauce over the chicken.
Serving Size: 3 oz. chicken & 1/2 cup sauce Per Serving: 251 calories; protein 24g; carbohydrates 16g; dietary fiber 2g; sugars 12g; fat 10g