Buttermilk Cider Chicken

Yields:	6 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	40 minutes
	Ready In	1 hours

Ingredients

8	each	chicken breast halves, boneless and skinless
1	cup	buttermilk
1	tablespoon	butter
1	each	apple	cored, sliced
1	medium	apples, granny smith	cored, sliced
1	cup	apple cider
1	cup	chicken broth
1	cup	heavy whipping cream
2	tablespoons	vegetable oil
2	tablespoons	chives	chopped
3/4	cup	pecans	chopped, toasted

Directions

Place chicken in single layer in glass baking dish.

Pour buttermilk over.

Turn chicken to coat. Cover; chill overnight.

Melt butter in heavy skillet over medium high heat.

Add apples and sauté until golden, about 5 minutes.

Transfer apples to bowl. Add cider to same skillet.

Boil until cider is reduced to 1/4 cup, about 8 minutes.

Add broth and cream. Boil until liquid is reduced to sauce consistency, about 15 minutes..

Drain chicken.

Place flour in bowl.

Season flour generously with salt and pepper.

Coat chicken with flour. Heat oil in a large heavy skillet over medium heat.

Add chicken and cook until browned and cooked through, about 5 minutes per side.

Transfer to plates. Add apples to same skillet and reheat over medium heat.

Divide among plates.

Add sauce to same skillet and reheat. Stir in chives.

Season to taste with salt and pepper. Pour sauce over chicken.

Sprinkle with pecans.

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Member Review

Crockpot Lemon Chicken

Simple and easy recipe, using the ingredients on hand. I used only 2T of brown sugar and added onions and garlic. Not that spectacular, though. I cooked it on the stovetop, so that could have made a little difference.

Reviewed by misha

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