Chicken Breast in an Apple Cider Reduction Sauce

This is a wonderfully easy stir-fried chicken recipe and it goes very nicely with mashed potato or boiled rice. The apple, mushroom, and celery flavors complement one another very well and this would be a nice, quick recipe to make on a busy weekday evening. Actually, it is tasty enough to make for a dinner party too.

This is quite an unusual dish. The double cream elevates the meal from being healthy into being mostly healthy but a bit indulgent too. The rich creaminess of this wonderfully easy chicken recipe counteracts the sharpness of the cider and rounds out the overall flavor. The hard (dry) apple cider also helps make for moist boneless chicken breast and is a wonderful choice of recipe for chicken breast. This chicken breast recipe uses a apple cider reduction sauce to keep the chicken moist and tender.

Cider Flavored Chicken

Ingredients -

1 pint dry (Hard) apple cider
2 chicken breasts
½ teaspoon salt
½ teaspoon ground allspice
2 tablespoons butter
2 apples, peeled and chopped
3 ribs celery, sliced
½ lb mushrooms, sliced
4 tablespoons heavy cream

Preparation:

Boil the apple cider in a pan until it reduces by half to make the apple cider reduction sauce.

Rub the chicken breasts with salt and allspice.

Melt half the butter in a frying pan and add the apples and mushrooms. Fry until golden brown.

Remove the apple and mushrooms and add the rest of the butter to the pan.

Fry the chicken breasts until brown all over.

Add the cider and bring it to the boil. Add the celery, turn down the heat, and simmer gently for 20 minutes.

Add the apples and mushrooms for the last 5 minutes and stir in the heavy cream before serving.

(Serves 4)

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Photo Description:

A Picture of our Chicken Breast in an Apple Cider Reduction Sauce dish. This chicken breast recipe uses apple cider for moist boneless chicken breast that is tender and juicy and also gives it a wonderful flavor.