Best Chicken In Hard Cider Sauce Recipes

CHICKEN WITH APPLE CIDER SAUCE

Steps:

• Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
• Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
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POACHED CHICKEN IN NORMAN STYLE CIDER CREAM SAUCE

Steps:

• Place chicken breasts in a shallow ovenproof dish. Pour several inches of cider (sweet or hard) in the dish and cover. Marinate for 1 to 2 hours.
• Preheat oven to 350 degrees F.
• Place covered dish in oven. Cook until done, about 25 minutes. Pour juices into frying pan, stirring constantly, reduce if necessary. Add an equal amount of heavy cream. Stir constantly. Add sea salt and pepper, to taste. When thickened to desired preference, pour over chicken and garnish with chopped parsley. Serve immediately.

CIDER BRAISED CHICKEN WITH BERRY SAUCE

Steps:

• soak berries in water until plump, simmer over low heat until thickened to sauce consistency. remove from heat and stir in honey. set aside.
• heat oil and butter in deep skillet (with lid). add chicken and brown thoroughly, salt and pepper while cooking.
• stir in garlic, onion, savory, muchrooms, stock and cider. turn heat to low, simmer covered until chicken is cooked (20-30 minutes).
• remove chicken from pan, keep warm. increase heat to thicken onion mixture in pan.
• serve chicken with onion and berry sauces.

CHICKEN WITH CIDER AND BACON SAUCE

Steps:

• Flatten each chicken breast half to 1/2 inch thick. Sprinkle evenly with salt and pepper.
• Cook bacon in large nonstick skillet over med heat til crisp. Remove bacon from pan. Add chicken to drippings; cook 6 min on each side or til cooked through. Remove chicken from pan and keep warm.
• Add onion to pan; cook 2 min or til tender. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook til reduced to 1/2 c (about 5 min). Stir in cooked bacon and serve sauce over chicken.

CHICKEN IN CIDER

Steps:

• Boil the cider until it is reduced to one-half cup. Set aside.
• Heat oil in a skillet, add the chicken pieces and brown them over medium high heat. Remove chicken to a dish as it is browned. Lower heat.
• Saute ginger, onion and apple for several minutes, until lightly brown. Stir in the curry powder and the half cup of concentrated cider, the lime juice and raisins.
• Return chicken to the pan and baste with the sauce. Season with salt and pepper, cover and cook for about 25 minutes and serve with rice.