Skinless, boneless chicken breasts are dressed up with a creamy, sweet-savory sauce. Don't be alarmed if the sauce sperates after you add the apples and half-and-half; it will become smooth as it simmers.
4 (4-ounce) skinless, boneless chicken breast halves
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 tablespoon olive oil
2/3 cup apple cider
3 cups thinly sliced peeled Braeburn apple
3/4 cup half-and-half
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt, thyme, and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.
Add cider to pan, scraping pan to loosen browned bits. Reduce heat to medium-low; cook until reduced to 1/3 cup (about 5 minutes).
Add sliced apple and half-and-half; simmer over low heat 10 minutes or until sauce thickens and apples are tender, stirring occasionally. Serve sauce with chicken immediately.
You can eat this sauce by the spoonful! Like a creamy, milk-infused hot cider. The savory chicken and sweet apple were great, with a nice woodsy note from the thyme. Would cook longer, as the sauce was a little thing, and maybe spice the apples a bit.
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