Apple Cider Chicken

Ingredients

• 2 pieces Boneless Skinless Chicken Breasts (about 8 oz each, trimmed and patted dry)
• 1 tsp Salt (kosher or table salt)
• 1/2 tsp Freshly Ground Black Pepper (freshly ground for best flavor)
• a pinch Cayenne Pepper (adds a subtle heat)
• 4 tbsp Unsalted Butter (divided: 2 tbsp melted for cooking, 2 tbsp cold for finishing)
• 5 leaves Fresh Sage Leaves (whole leaves; some saved for garnish)
• 1 medium Shallot (minced; can substitute with yellow onion or garlic)
• 1/2 cup Apple Cider (unsweetened, can use apple juice if needed)
• 2 tbsp Apple Cider Vinegar (provides the sour component)
• 2 tbsp Cold Unsalted Butter (cut into small pieces for emulsifying the sauce)

Instructions

1. Season the Chicken

   Pat the chicken breasts dry, then season both sides generously with salt, freshly ground black pepper, and a pinch of cayenne pepper.

   Time: PT5M

2. Infuse Butter with Sage

   Heat 2 tbsp butter in the skillet over medium heat. Add the sage leaves and fry until they stop bubbling, turn golden‑brown, and become crisp. Remove leaves and set aside for garnish.

   Time: PT3M

   Temperature: medium heat

3. Sear the Chicken

   Place the seasoned chicken breasts skin‑side down (smooth side) in the hot butter‑sage mixture. Cook about 4 minutes per side over medium heat until just barely cooked through; the interior should still be pink.

   Time: PT8M

   Temperature: medium heat

4. Sauté Shallots

   Remove the chicken to a plate and loosely cover. Add the minced shallot to the same skillet and sauté for about 1‑2 minutes until softened and fragrant.

   Time: PT2M

   Temperature: medium heat

5. Create the Apple Cider Reduction

   Pour in the apple cider followed by the apple cider vinegar. Increase heat to medium‑high and bring to a boil. Reduce the liquid by roughly half, watching closely; this takes about 5 minutes.

   Time: PT5M

   Temperature: medium‑high heat

6. Finish Cooking the Chicken in the Sauce

   Return the chicken (and any accumulated juices from the plate) to the skillet. Reduce heat to low and simmer gently for 5 minutes, turning the breasts once or twice, until the chicken is fully cooked (165°F internal temperature) and the sauce clings.

   Time: PT5M

   Temperature: low heat

7. Emulsify with Cold Butter

   Turn off the heat. Add the cold butter pieces and swirl the pan for about 1‑2 minutes until the butter melts and the sauce becomes glossy and slightly thickened.

   Time: PT2M

8. Plate and Garnish

   Transfer the chicken breasts to a serving platter, spoon generous sauce over each, and garnish with a crisp sage leaf. Serve with roasted vegetables or a simple side of your choice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

15 g

Fiber

1 g