One of my favorite recipes.I use a cup of cider instead of 1/2 cup. I'm going to try it with boneless pork chops. I made this for a diabetic, substituded sugar free hot apple cider found in the tea isle. This recipe is so simple, yet elegant.
I followed the recipe exactly and used white balsamic vinegar. Next time I will probably use a bit more apple cider, as mine cooked mostly off and didn't leave anything to spoon over the chicken. The allspice is a great addition to the flour mixture and adds depth of flavor without being overpowering. I served this alongside CL's Apple-Glazed Carrots with Bacon and mashed sweet potatoes. This is a solid recipe, good for the fall.
This was a GREAT recipe. I have made it several times for my wife and myself and it's a 100% winner, by far our favorite preparation of chicken. We have never done it with cider, instead opting for apple juice. Also for vinegar, I've used red wine vinegar and apple cider vinegar, and both are winners. Red wine vinegar removes just a bit of the sweetness. I suggest also simmering it a bit longer on the last step to reduce the sauce to a thicker consistency. Goes great over the chicken or on rice!
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