According to JS Online, the site where K found the Chicken Breasts with Mustard-Cider Sauce, this recipe hails from America's Test Kitchen: Let's Get Cooking. It's good as is. Frankly, I don't know how you can go wrong with a sauce containing: apple cider, apple cider vinegar, whole-grain mustard, butter, and shallots. K served it with some angel hair pasta with olive oil and cheese, which complemented the vinegary sauce.
To see the chicken recipe in outline form, click on the link below.
Chicken Breasts with Mustard-Cider Sauce
½ cup flour
4 boneless, skinless chicken
breasts (6 to 8 ounces each)
¼ teaspoon salt, plus more
for seasoning (divided)
Dash of pepper
3 tablespoons vegetable oil
(divided)
1 shallot, minced
1 ¼ cups apple cider
2 tablespoons cider vinegar
3 tablespoons butter
2 tablespoons minced fresh
parsley
2 teaspoons whole-grain
mustard
1) Preheat oven to 200
degrees.
2) Place flour in a wide, shallow
dish.
3) Wash and dry chicken.
4) Pound down thick ends of
the chicken breasts until pieces are a uniform thickness for even cooking.
5) Pat dry, season lightly
with salt and pepper, then dredge with flour.
6) Shake off excess.
7) Heat 2 tablespoons oil in
a 12-inch skillet over medium-high heat until just smoking.
8) Add chicken pieces and
cook until light golden brown on both sides, about 10 minutes.
9)Transfer pieces to a plate
and keep warm in preheated oven.
10) Add remaining 1 tablespoon
oil to skillet over medium-high heat and add minced shallot with ¼ teaspoon
salt.
11) Cook until softened,
about 2 minutes.
12) Stir in apple cider and
cider vinegar, scraping up the browned bits on pan bottom.
13) Simmer until sauce has
reduced and turns slightly syrupy, about 8 minutes.
14) Stir in any accumulated
juices from plate with chicken.
15) Turn heat to low and
whisk in butter, a tablespoon at a time.
16) Remove from heat.
17) Stir in parsley and
mustard.
18) Season with salt and
pepper to taste, if needed.
19) Spoon sauce over chicken
to serve.
No comments:
Post a Comment