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Apple Cider Chicken

Ingredients

  • 1 1/2 pounds thin-cut chicken breasts
  • Salt and black pepper
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1 pinch cayenne
  • 3 ounces prosciutto
  • 3 tablespoons salted butter
  • 1 yellow onion, sliced or chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh chopped sage
  • 1 Honeycrisp apple, cut into wedges
  • 2 cups apple cider
  • 1/2 - 1 cup heavy cream
  • 1/2 cup shredded Gruyere cheese
  • Crusty bread, for serving

Cooking Instructions

Step 1: Preheat oven to 425 degrees F.  Season the chicken with salt and pepper.  Place the flour, paprika, and cayenne in a shallow bowl.  Dredge the chicken through the flour and toss to coat.

Step 2: Arrange the prosciutto in a large skillet set over medium-high heat.  Cook until crispy all over, about 5 minutes.  Remove from skillet.

Step 3: In the same skillet, add 1 tablespoon butter and the chicken.  Sear on both sides until golden, 3-5 minutes per side.  Add 1 more tablespoon of butter and allow the butter to brown around the chicken, about 2 minutes.  Remove the chicken from skillet.

Step 4: Add the onions and cook for 5 minutes or until golden.  Add 2 tablespoons butter, garlic, thyme, sage, and a pinch each of salt and pepper.  Cook for 5 minutes, until the onions have caramelized.

Step 5: Add the apple cider.  Simmer for 5 minutes, pour in the cream.  Add the chicken and apples to the skillet.  Sprinkle over the Gruyere cheese.  Bake for 5-10 minutes, until the cheese is melted.  Top with crispy prosciutto and fresh herbs.

Step 6: Serve chicken with crusty bread so no leftover sauce goes to waste.

Enjoy this fall supper recipe from Half-Baked Harvest!