Apple Cider Chicken Skillet GUEST BLOG

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From Katie --she raved how good it was and a perfect fall meal! Katie served it over spaetzle. She got it off a blog called TABLE FOR TWO Enjoy! I need to make this for us soon!



Ingredients

  • 1/2 large onion, thinly sliced
  • 1 medium apple, sliced
  • Fresh rosemary, thyme, and sage
  • 1/2 cup all-purpose flour
  • 1 heaping tablespoon poultry seasoning
  • 1 teaspoon kosher salt
  • 1 pound Farmer Focus boneless skinless thin sliced chicken breasts
  • 2 tablespoons salted butter, divided
  • 1 tablespoon olive oil
  • 3/4 cup apple cider
  • 1/4 cup chicken stock

Instructions

  • Prepare onion and apples and set aside. Chop the herbs and set aside.
  • In a shallow container, whisk together all-purpose flour, poultry seasoning, and salt.
  • Remove chicken from packaging and coat both sides in the flour mixture, shaking off the excess, then place on a plate and repeat until all the chicken is coated.
  • Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the butter and oil are hot, add the chicken to the skillet to brown on both sides. Since they are thinly sliced, these will cook rather quickly. You don't want to cook them all the way through since they will finish cooking later.
  • Remove the browned chicken from the skillet and set on a plate for later.
  • Add the remaining 1 tablespoon of butter to the skillet then add the sliced onion and apples. Cook until relatively soft, about 7 minutes. Stir in the herbs.
  • Add the apple cider and chicken stock and add the chicken back into the mixture.
  • Cover and let simmer for 7-10 minutes until mixture is nice and thick and chicken is cooked through. Season with salt and pepper, to taste.

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