This video blog is a wealth of tips for getting this easy but elegant dish onto your dinner table fast. If you haven’t deglazed a pan or made a reduction sauce before, I’ll show you how easy it is!
Chicken with a Mustard Apple Cider Glaze
1 ¼ lb. chicken breasts, pounded to ½ inch thickness
1 tbsp. butter
¼ black pepper
¼ garlic powder
¾ cup of apple cider
1 heaping tsp. of Dijon mustard
1 tbsp. fresh parsley
Rinse your chicken breasts and pat dry. Place them in a large Ziploc bag (do not close the bag completely). Pound the chicken to ½ inch thickness. Remove and sprinkle with salt, garlic and pepper on both sides.
Heat a stainless steel skillet over medium-high heat for 30 sec. Add butter to the pan and when melted, add chicken. Do not crowd the pan! Cook in batches if you need to. If the chicken sticks to the pan, that’s fine. Don’t rip it off. When the chicken releases (and it will) you should flip the chicken over.
Cook for an additional 5-7 min or until the internal temperature of the chicken is 165 degrees. Set aside on a plate and partially cover with foil. Pour the cider into the pan. The steam is normal! Use a rubber spatula or wooden spoon to scrape up the brown bits. Add the mustard and stir to combine.
Turn the burner down to medium and let the sauce cook down (or reduce) by half. Add the chicken and turn to coat. Sprinkle with parsley and serve!
Please note: with most of the recipes I make, I use a butter substitute (Earth Balance) in the place of butter. This recipe did not taste as good as without the “real” butter!
The recipe is adapted from Cooking Light magazine’s cider glazed chicken.