Apple Cider Smothered Chicken Recipe
40 mins
Serves 6
https://tastyrates.com/apple-cider-smothered-chicken-recipe/
Apple Cider Smothered Chicken Recipe
https://tastyrates.com/apple-cider-smothered-chicken-recipe/
40 mins
Serves 6
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Directions
1
Preheat your oven to 425°F.
2
Preheat your oven to 425°F.
3
Preheat your oven to 425°F.
4
Season the thin-cut chicken breasts with salt and black pepper.
5
Season the thin-cut chicken breasts with salt and black pepper.
6
Season the thin-cut chicken breasts with salt and black pepper.
7
In a shallow bowl, mix together the all-purpose flour, paprika, and a pinch of cayenne.
8
In a shallow bowl, mix together the all-purpose flour, paprika, and a pinch of cayenne.
9
In a shallow bowl, mix together the all-purpose flour, paprika, and a pinch of cayenne.
10
Dredge the chicken pieces through this flour mixture, ensuring they’re evenly coated, then set aside.
11
Dredge the chicken pieces through this flour mixture, ensuring they’re evenly coated, then set aside.
12
Dredge the chicken pieces through this flour mixture, ensuring they’re evenly coated, then set aside.
13
Place the prosciutto in a large skillet over medium-high heat.
14
Place the prosciutto in a large skillet over medium-high heat.
15
Place the prosciutto in a large skillet over medium-high heat.
16
Cook the prosciutto until crispy all over, which takes about 5 minutes.
17
Cook the prosciutto until crispy all over, which takes about 5 minutes.
18
Cook the prosciutto until crispy all over, which takes about 5 minutes.
19
Once crisp, remove the prosciutto from the skillet and set aside on paper towels to drain.
20
Once crisp, remove the prosciutto from the skillet and set aside on paper towels to drain.
21
Once crisp, remove the prosciutto from the skillet and set aside on paper towels to drain.
22
In the same skillet, add 1 tablespoon of the salted butter followed by the coated chicken breasts.
23
In the same skillet, add 1 tablespoon of the salted butter followed by the coated chicken breasts.
24
In the same skillet, add 1 tablespoon of the salted butter followed by the coated chicken breasts.
25
Sear the chicken on both sides until golden brown, about 3 to 5 minutes per side.
26
Sear the chicken on both sides until golden brown, about 3 to 5 minutes per side.
27
Sear the chicken on both sides until golden brown, about 3 to 5 minutes per side.
28
Then add another tablespoon of butter and cook until the butter browns around the chicken, about 2 minutes for extra flavor.
29
Then add another tablespoon of butter and cook until the butter browns around the chicken, about 2 minutes for extra flavor.
30
Then add another tablespoon of butter and cook until the butter browns around the chicken, about 2 minutes for extra flavor.
31
Remove the chicken from the skillet and set aside.
32
Remove the chicken from the skillet and set aside.
33
Remove the chicken from the skillet and set aside.
34
Add the sliced or chopped yellow onion to the skillet and cook for about 5 minutes until golden.
35
Add the sliced or chopped yellow onion to the skillet and cook for about 5 minutes until golden.
36
Add the sliced or chopped yellow onion to the skillet and cook for about 5 minutes until golden.
37
Next, stir in the remaining 2 tablespoons of butter, garlic, fresh thyme leaves, chopped sage, and season with a pinch of salt and pepper.
38
Next, stir in the remaining 2 tablespoons of butter, garlic, fresh thyme leaves, chopped sage, and season with a pinch of salt and pepper.
39
Next, stir in the remaining 2 tablespoons of butter, garlic, fresh thyme leaves, chopped sage, and season with a pinch of salt and pepper.
40
Continue cooking for another 5 minutes until the onions are nicely caramelized and fragrant.
41
Continue cooking for another 5 minutes until the onions are nicely caramelized and fragrant.
42
Continue cooking for another 5 minutes until the onions are nicely caramelized and fragrant.
43
Pour in the 2 cups of apple cider and bring to a simmer, letting it reduce for 5 minutes.
44
Pour in the 2 cups of apple cider and bring to a simmer, letting it reduce for 5 minutes.
45
Pour in the 2 cups of apple cider and bring to a simmer, letting it reduce for 5 minutes.
46
Then pour in the heavy cream (use between 1/2 to 1 cup depending on your desired sauce richness).
47
Then pour in the heavy cream (use between 1/2 to 1 cup depending on your desired sauce richness).
48
Then pour in the heavy cream (use between 1/2 to 1 cup depending on your desired sauce richness).
49
Add the seared chicken breasts back into the skillet.
50
Add the seared chicken breasts back into the skillet.
51
Add the seared chicken breasts back into the skillet.
52
Nestle the Honeycrisp apple wedges around the chicken.
53
Nestle the Honeycrisp apple wedges around the chicken.
54
Nestle the Honeycrisp apple wedges around the chicken.
55
Sprinkle the shredded Gruyère cheese evenly on top.
56
Sprinkle the shredded Gruyère cheese evenly on top.
57
Sprinkle the shredded Gruyère cheese evenly on top.
58
Transfer the skillet to the preheated oven and bake for 5 to 10 minutes or until the cheese has fully melted and started to bubble.
59
Transfer the skillet to the preheated oven and bake for 5 to 10 minutes or until the cheese has fully melted and started to bubble.
60
Transfer the skillet to the preheated oven and bake for 5 to 10 minutes or until the cheese has fully melted and started to bubble.
61
Remove the skillet from the oven and top the dish with the crispy prosciutto you set aside earlier and some fresh herbs if desired.
62
Remove the skillet from the oven and top the dish with the crispy prosciutto you set aside earlier and some fresh herbs if desired.
63
Remove the skillet from the oven and top the dish with the crispy prosciutto you set aside earlier and some fresh herbs if desired.
64
Serve the apple cider smothered chicken hot with crusty bread to soak up the luscious creamy sauce for a comforting meal.
65
Serve the apple cider smothered chicken hot with crusty bread to soak up the luscious creamy sauce for a comforting meal.
66
Serve the apple cider smothered chicken hot with crusty bread to soak up the luscious creamy sauce for a comforting meal.
Ingredients
1.5 pounds thin-cut chicken breasts
1.5 pounds thin-cut chicken breasts
1.5 pounds thin-cut chicken breasts
to taste Salt and black pepper
to taste Salt and black pepper
to taste Salt and black pepper
0.25 cup all-purpose flour
0.25 cup all-purpose flour
0.25 cup all-purpose flour
0.5 teaspoon paprika
0.5 teaspoon paprika
0.5 teaspoon paprika
1 pinch cayenne pepper
1 pinch cayenne pepper
1 pinch cayenne pepper
3 ounces prosciutto
3 ounces prosciutto
3 ounces prosciutto
3 tablespoons salted butter, divided
3 tablespoons salted butter, divided
3 tablespoons salted butter, divided
1 yellow onion, sliced or chopped
1 yellow onion, sliced or chopped
1 yellow onion, sliced or chopped
2 cloves garlic, chopped
2 cloves garlic, chopped
2 cloves garlic, chopped
2 tablespoons fresh thyme leaves
2 tablespoons fresh thyme leaves
2 tablespoons fresh thyme leaves
1 tablespoon fresh chopped sage
1 tablespoon fresh chopped sage
1 tablespoon fresh chopped sage
1 Honeycrisp apple, cut into wedges
1 Honeycrisp apple, cut into wedges
1 Honeycrisp apple, cut into wedges
2 cups apple cider
2 cups apple cider
2 cups apple cider
0.5 to 1 cup heavy cream
0.5 to 1 cup heavy cream
0.5 to 1 cup heavy cream
0.5 cup shredded Gruyère cheese
0.5 cup shredded Gruyère cheese
0.5 cup shredded Gruyère cheese
Equipment
oven
large skillet
paper towels
Tips
Use thin-cut chicken breasts for even and quick cooking.
Don't skip browning butter to add amazing nutty flavors to the sauce.
Choose crisp apples like Honeycrisp that hold their shape better.
Avoid overcooking the chicken; bake just until the cheese melts and bubbles.
Store leftovers in an airtight container in the fridge for up to 3 days, adding a splash of cream or apple cider when reheating.
For freezing, do so before adding the Gruyère cheese and bake fresh after thawing.
Reheat gently in a skillet over low heat or in the oven at 325°F covered with foil.