February 18, 2010

Cider Sauced Chicken Breasts

From Rachel Ray

3 tbps. extra virgin olive oil
6 6 oz. boneless skinless chicken breasts
salt and pepper
1 large onion, chopped
6 fresh thyme sprigs, leaves removed and chopped
3 garlic cloves, chopped
1 gala apple, peeled, cored and cut into wedges
2 tbsp. dark brown sugar
1/2 c. apple cider
3 tbsp. apple cider vinegar
2 c. chicken stock
3 tbsp. cold butter
1/2 c. fresh flat leave parsley

Preheat oven  to 500.

You'll need an extra large oven safe skillet that will fit 6 chicken breasts without overcrowding. If you don't have one that big, use two.  Preheat the skillet over med high with the EVOO. Season the chicken breast liberally with salt and pepper, add them to the skillet and brown them on both sides, about 6 minutes total.  Remove the chicken to a baking pan or rimmed baking sheet and transfer them to the oven to cook for 10 minutes more, or until their juices run clear when pierced with a sharp knife.
Return skillet to stove top over med high and add onions, thyme, garlic, apples and brown sugar.  Cook stirring frequently for 4-5 minutes. Add the apple cider and vinegar and cook for about 2 minutes. Add the chicken stock, turn the heat up to high and simmer until the liquid is reduced by half or until it is slightly thickened. Turn the heat off, add the butter and parsley and stir until the butter is incorporated. Serve the apple cider sauce over the chicken.

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