Since I seem to be all about le poulet why not post another chicken recipe? I grabbed this one from The Kitchen Witch, who grabbed it from Cooking Light. Why do I get the feeling that The Universe is trying to get me back together with Cooking Light?
There’s a story about this dish. It involves Tivo. I may have mentioned that I fought Tivo for the longest time. And then once it came into my life, I couldn’t live without it. I imagine people once felt the same way about electricity, cell phones, and Facebook. Anyhow, the beauty of Tivo is that The Mistah and I get to keep up with our shows even if they don’t appeal to both tv viewing members of our household (I’m looking at you Wipeout). And for those shows that we both enjoy, we can watch them together on our schedule, not the network’s.
So there I was, halfway through the latest episode of White Collar when The Mistah came through the door. He saw that I had started watching it without him and was all sad faced. In a moment of inspiration, I told him that he could start watching it from the beginning , I would fix dinner, and when he got to where I was in the show, we would finish watching it together. Who says compromise is hard?
In the time it took him to reach the 29 minute mark, which through the magic of Tivo is less than 29 minutes since we are not held hostage by commercials, Cider Glazed Chicken was prepped, cooked, and plated.
Sadly, there is no photo documentation that this meal ever existed at BAH. We were too busy finishing that episode of White Collar. You’ll just have to mosey on over to TKW’s blog for the photo.
Cider Glazed Chicken
- 1 tablespoon butter
- 4 boneless chicken breast cutlets
- 1/4 teaspoon kosher salt
- 1/2 cup apple cider
- 1 teaspoon dijon mustard
Pat chicken cutlets dry and season with salt. Melt butter in a large, nonstick frying pan over medium high heat. Add chicken to pan and cook 3 to 5 minutes per side or until cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
Add the apple cider and mustard to the pan, scraping up any bits off the bottom, and cook for 3 to 5 minutes or until reduced and syrupy. Taste for seasoning and add salt and pepper as desired.
Return the chicken to the pan, coat with the sauce, and serve with rice, noodles, or mashed potatoes.