Flash Chicken Saute With Cider and Almonds
Ready In: 20 mins
Serves: 4
Yields: 4 breasts
Ingredients
- 1 1⁄2 cups chicken broth (Cheater's Homemade Chicken Broth or canned)
- 2 -4 tablespoons extra virgin olive oil
- 4 boneless skinless chicken breasts, organic if possible
- salt & freshly ground black pepper
- 6 large garlic cloves, thin sliced
- 1 cup cider vinegar
- 2 teaspoons unsalted butter
- 2 tablespoons whole salted almonds, coarse chopped
Directions
- In a 10-inch saute pan (preferably not nonstick), boil down the broth until it is reduced by about two-thirds. Pour it into a container and set it aside. Rinse and dry the pan.
- Lightly film the pan with oil. Heat it over high heat. Slip the chicken breasts into the pan, sprinkling them with salt and pepper. Lightly brown them on both sides.
- Lower the heat to medium low, and cook, uncovered, for 4 minutes per side, or until they are firm but not springy when pressed. Remove the chicken to a serving platter and keep it warm.
- Make the pan sauce by adding the garlic and vinegar to the pan. Boil, scraping up the brown bits in the pan, until the vinegar is boiled down to 1/4 cup.
- Stir in the reserved broth and boil for 2 minutes, or until the sauce is rich-tasting (it need not be thick).
- Adjust the salt and pepper. Stir in the butter until it's barely melted, and immediately pour the sauce over the chicken, topping it with the almonds.
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