*Thanks to Judy Radant for this winter friendly, delicious recipe.
2 cups apple cider 1 ½ cups milk
2 tablespoons cornstarch 2 tablespoons Dijon mustard
¼ teaspoon salt ¼ teaspoon black pepper
1/8 teaspoon ground red pepper
In a saucepan, bring cider to a boil. Cook about 15 minutes, until reduced to ½ cup. Transfer to a cup. Cool.
In same pan, add all but 2 tbsp. milk. In a cup, stir cornstarch into the 2 tablespoons of milk until smooth. Stir into milk in pan. Stir in mustard, salt, and peppers. Cook and stir over medium heat until thick, 3 to 5 minutes. Stir in reduced cider. Cook and stir until bubbly. Remove from heat and set aside.
Apples: Pre-heat oven to 200° F
2 large apples 2 tablespoons butter
Wash, peel and core apples. Cut into ¼” rings. Melt butter in a large sauté pan. Add apples. Cook over medium heat 3 minutes per side, or just until tender. Transfer to an oven safe platter. Keep warm in oven. Save butter in pan for cooking chicken.
6 boneless, skinless chicken breast halves
1/3 cup unbleached flour ¾ teaspoons salt
½ teaspoon pepper 1 tablespoon apple cider
Place chicken between 2 pieces of waxed paper. Pound until ½” thick.
Mix flour, salt and pepper.
Dredge chicken in flour mixture, coating both sides of chicken.
Shake off excess flour.
Heat butter in sauté pan. Add chicken. Cook over medium heat for 5 minutes per side, until chicken reaches an internal temperature of 165° F.
Transfer chicken to the apple platter and keep warm in the oven.
Add tablespoon of cider to pan. Stir to loosen brown bits from pan.
Add prepared cider sauce. Cook 4 minutes, or until heated through.
Arrange chicken and apple slices on plate. Top with sauce.