Prep 10 mins
Cook 40 mins
I've had this recipe kicking around the drawer for years, and finally got around to making it. Pretty good, and something different to do when you get "Oh, we're having chicken again?" from the family.
- 1 small tart green apple, such as Granny Smith
- 3 tablespoons flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon cinnamon
- 4 boneless skinless chicken breast halves
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 1⁄4 cups apple cider, about
- 1⁄2 cup golden raisin
- 2 tablespoons half-and-half
- In a large skillet, melt the butter in the oil over medium-high heat until hot.
- On a paper plate, combine the flour, salt, pepper and cinnamon.
- Dredge the chicken in the seasoned flour and reserve any excess dredging mixture.
- Add the chicken to the skillet and sauté until mostly cooked and golden all over, about 8 minutes per side.
- Remove the chicken to a plate and keep warm.
- Add the reserved dredging mixture to the drippings in the skillet and cook, stirring constantly, until it is a light golden colour, 2-3 minutes.
- Add 1/4 cup of the cider and stir until the sauce is smooth.
- Stir in another 1/2 cup cider and check the consistency of the sauce. If you would prefer a thinner sauce, add up to 1/2 cup more cider.
- Bring the sauce to a boil over medium-high heat.
- Meanwhile, dice the unpeeled apple.
- Add the diced apple and raisins to the skillet and stir, then place the chicken on top of the sauce.
- Cover, reduce heat to medium-low and simmer for 8 minutes.
- Turn the chicken over and simmer, covered, until the chicken is cooked through, about 8 minutes longer.
- Remove the chicken to a plate.
- Stir the cream into the sauce in the pan.
- If the sauce is too thick, add up to 1/4 cup more cider. If the sauce is too thin, add another tablespoon of flour.
- To serve, top each chicken breast with some of the sauce, diced apple and raisins.