Wonderful soup for the winter.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 skinless, boneless chicken breast halves, cut in half lengthwise to make thin cutlets
- salt and ground black pepper to taste
- 1 tablespoon canola oil or other neutral-flavor cooking oil
- ¼ cup shallots, minced
- 1 tablespoon apple cider vinegar
- 2 cups sweet apple cider
- 1 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 cup chicken broth
- 3 teaspoons cornstarch
- 2 tablespoons fresh thyme leaves
- 1 teaspoon Dijon mustard
- salt and pepper to taste
- 3 cups cooked wild rice or brown rice, or combination of the two
Instructions
- Season chicken cutlets with salt and pepper.
- 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.
- Over high heat, brown the shallots.
- Add cider vinegar and scrape the bottom of the pan, getting all the shallots and any leftover browned chicken bits.
- 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.
- 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.
- Mix in thyme, mustard, salt and pepper.
- 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.
- You can also make this recipe with a more adult cider (alcoholic apple beverage), just leave out the vinegar. You can also use a whole cup of cider instead of the chicken broth.
Nutrition Facts
| Calories | 362 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 1 g |
| Sodium | 405 mg |
| Sugars | 23 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Didn’t have shallots, thyme or Dijon. Used yellow mustard and onions instead. Still a hit!
Made recipe as is other than I used 4teaspoons of dried thyme as it is stronger than fresh. Also used a good amount of sea salt and pepper to season chicken and the sauce. Very tasty, looked great and a nice balance when served atop a cup black wild rice with its nutty flavor
I didn’t have a shallot so I used onion and little garlic. Didn’t have fresh thyme but used dried. I used delicious Cameo apples. Otherwise, I did everything as written. This was extremely bland. I don’t think a shallot of fresh thyme would have helped. Maybe it would be better with pork, but I don’t think I will bother. Also, really kind of odd to cook with that much apple cider considering the sugar factor. Edible, but just not good to me or my family.
Made as written and very tasty