You are here: Home » Recipes » Apple Chicken with Cider Sauce Apple Chicken with Cider Sauce Yield servings PrintEmail Ingredients 6 -- thin sliced (about 1/4 inch thick) chicken breast cutlets1/2 teaspoon salt1/4 teaspoon pepper1/4 cup all purpose or Wondera flour4 tablespoons butter2 -- baking apples (Cortland, Granny Smith),peel, cored and sliced in thin rings2 tablespoons brown sugar1/4 cup Apple liqueur or apple cider1/4 cup dry white wine1 cup light cream1 teaspoon fresh rosemary or 1/4 teaspoon dried, chopped fine1 teaspoon fresh thyme or 1/4 teaspoon dried, chopped fine -- fresh nutmeg -- Garnish with fresh thyme and/or rosemary sprigs Instructions 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.