Apple Chicken with Cider Sauce

  • Yield servings


6 -- thin sliced (about 1/4 inch thick) chicken breast cutlets
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all purpose or Wondera flour
4 tablespoons butter
2 -- baking apples (Cortland, Granny Smith),peel, cored and sliced in thin rings
2 tablespoons brown sugar
1/4 cup Apple liqueur or apple cider
1/4 cup dry white wine
1 cup light cream
1 teaspoon fresh rosemary or 1/4 teaspoon dried, chopped fine
1 teaspoon fresh thyme or 1/4 teaspoon dried, chopped fine
-- fresh nutmeg
-- Garnish with fresh thyme and/or rosemary sprigs


Salt and pepper chicken cutlets. Lightly coat each in a dusting of flour.
In a large skillet heat 2 tablespoons of the butter over medium-high heat and brown the chicken cutlets for 2 minutes each side, transfer them to a plate. Add remaining butter and saute the apple slices with brown sugar over medium high heat turning until golden, about 3 minutes. Add the apple liqueur or cider, wine, cream, rosemary and thyme, bring mixture to a boil, and add the chicken cutlets. Simmer covered for 15 minutes. Place chicken and apple mixture onto platter. Taste sauce for additional seasoning of salt and pepper and then grate a pinch of fresh nutmeg into the sauce and pour sauce over chicken. I serve this dish with fresh herb buttered noodles.

Fresh Herb Buttered Noodles
1/2 pound wide egg noodles
1 tablespoon salt
1/2 teaspoon fresh ground pepper
1/4 cup butter
2 tablespoons fresh flat leaf parsley leaves, chopped fine
1 tablespoons fresh thyme leaves, chopped fine
1 tablespoons fresh chives, chopped fine

Cook noodles according to package. Toss noodles in bowl with salt, pepper, butter, parsley, thyme and chives.



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