Name: Apple Cider Chicken with Wild Rice
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Skinless, boneless chicken breast halves, cut in half lengthwise to make thin cutlets - 3; Salt and ground black pepper to taste - 3; Canola oil or other neutral-flavor cooking oil - 1 tablespoon; Shallots, minced - ¼ cup; Apple cider vinegar - 1 tablespoon; Sweet apple cider - 2 cups; Tart apple, such as Granny Smith - peeled, cored and thinly sliced - 1; Sweet apple, such as Gala or Fuji - peeled, cored and thinly sliced - 1; Chicken broth - 1 cup; Cornstarch - 3 teaspoons; Fresh thyme leaves - 2 tablespoons; Dijon mustard - 1 teaspoon; Salt and pepper to taste - 1 teaspoon; Cooked wild rice or brown rice, or combination of the two - 3 cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Apple Cider Chicken with Wild Rice

1. Skinless, boneless chicken breast halves, cut in half lengthwise to make thin cutlets - 3

2. Salt and ground black pepper to taste - 3

3. Canola oil or other neutral-flavor cooking oil - 1 tablespoon

4. Shallots, minced - ¼ cup

5. Apple cider vinegar - 1 tablespoon

6. Sweet apple cider - 2 cups

7. Tart apple, such as Granny Smith - peeled, cored and thinly sliced - 1

8. Sweet apple, such as Gala or Fuji - peeled, cored and thinly sliced - 1

9. Chicken broth - 1 cup

10. Cornstarch - 3 teaspoons

11. Fresh thyme leaves - 2 tablespoons

12. Dijon mustard - 1 teaspoon

13. Salt and pepper to taste - 1 teaspoon

14. Cooked wild rice or brown rice, or combination of the two - 3 cups

How to cook deliciously - Apple Cider Chicken with Wild Rice

1. Stage

Season chicken cutlets with salt and pepper.

2. Stage

Get a skillet very hot. Once it is hot, add oil to it and brown the chicken on both sides. Cook for about 5 minutes on each side, until it's a nice, golden color. Remove from the pan and set aside on a plate. It's okay that it's undercooked, it will finished cooking in the sauce.

3. Stage

Over high heat, brown the shallots.

4. Stage

Add cider vinegar and scrape the bottom of the pan, getting all the shallots and any leftover browned chicken bits.

5. Stage

Before the vinegar evaporates, add the cider and the apple slices. Let this reduce on high for about 3 minutes. The apples and shallots will get very tender.

6. Stage

While they reduce, mix the chicken broth and the cornstarch until there are no lumps left, then slowly add it to the bubbling cider and apples, stirring all the time while the sauce thickens.

7. Stage

Mix in thyme, mustard, salt and pepper.

8. Stage

Return the chicken and its juices back into the sauce, turn down to medium-low and summer for at least 10 minutes, or until the chicken is cooked all the way through. Serve with hot cooked rice.