Hester’s Tempting Chicken

Hester’s Tempting Chicken
Author: Coach Nancy
  • 4 boneless, skinless chicken cutlets , thin (about 4 ounces each), patted dry with paper towels
  • 1 tablespoon vegetable oil
  • Salt and ground black pepper
  • 1 small shallot , minced (about 2 tablespoons)
  • 2/3 cup apple cider
  • 2 teaspoons cider vinegar
  • 1 teaspoon whole grain mustard
  • 1 teaspoon minced fresh parsley leaves
  • 1tablespoon unsalted butter
  1. FOR THE CHICKEN: Adjust oven rack to middle position; heat oven to 200 degrees. Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 to 2 1/2 minutes. Using tongs; flip cutlets and continue to cook until second sides are lightly browned, 2 to 2 1/2 minutes longer. Transfer to large heatproof plate. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.
  2. FOR THE SAUCE: Off heat, add remaining 1 teaspoon oil and shallot to hot skillet; using residual heat, cook, stirring constantly until softened, about 30 seconds. Set skillet over medium-high heat and add cider and vinegar; bring to simmer, scraping pan bottom to loosen browned bits. Simmer until reduced to 1/2 cup, 3 to 4 minutes. Off heat, stir in mustard and parsley; whisk in butter. Adjust seasonings with salt and pepper; serve immediately with cutlets.


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