Apple Cider Chicken Breast
Carne Picada

Serves: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:
  • 4 chicken breasts
  • ½ Tbsp. kosher salt
  • ½ tsp. ground black pepper
  • 1 Tbsp. canola oil
  • 2 Tbsp. butter
  • ½ onion, thinly sliced
  • 2 Tbsp. minced garlic
  • 2 Honeycrisp apples, cored and sliced into ½ slices
  • 1-½ Tbsp. all-purpose flour
  • 1 Tbsp. Dijon mustard
  • 1 cup Market District apple cider
  • 1 cup chicken stock
  • ¼ tsp. ground cinnamon (optional)
  • 2 Tbsp. minced parsley
Directions:

Season the chicken breasts with salt & pepper. Heat the oil in a sauté pan over medium heat, then place the chicken into pan. Cook the chicken for about 4-5 minutes on each side or until it reaches an internal temperature of 165°F. Set chicken aside.

Add the butter, onions, garlic, and apples to the pan. Cook for 4-5 minutes, stirring constantly. Once the onions and apples are softened, add in the flour and stir into the sauce. Stir in the Dijon mustard, apple cider, chicken stock and cinnamon, then bring sauce to a boil.

Add the chicken breasts back into the pan and reduce the heat to a simmer. Continue to cook for another 10 minutes or until sauce has thickened.

Garnish with fresh parsley.

Optional Marinade: Honeycrisp Apple Cider

Compliments of Chef Benjamin D’Amico

Makes: 3 Cups

Prep Time: 20 minutes

Ingredients:
  • 2 cups Honeycrisp apple cider
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. canola oil
  • 2 Tbsp. minced garlic
  • ½ Tbsp. kosher salt
  • ½ tsp. ground black pepper
  • ¼ tsp. ground cinnamon (optional)
Directions:

Whisk all ingredients into a bowl. Pour over desired protein and store in an airtight plastic bag.

Marinade works best if allowed to sit overnight. Great for chicken breast, chicken wings, and pork chops.