Products & Brands

Chicken Breast with Apple Cider Cream Sauce

6 each Chicken Breast, boneless, skinless, 6 or 8 ounce
¾ C Baker Boy All Purpose Flour
TT Salt & Pepper
½ C Bocelli Canola and Extra Virgin Olive Oil Blend
2 C Apple Cider
1 T Maille Original Dijon Mustard
2 C Heavy Cream
½ C Whole Milk
1/8 tsp Natural Pak Cayenne Pepper
¼ tsp Natural Pak White Pepper
¼ tsp Salt
2 each Cortland, Jonathon or Granny Smith Apples, cored, sliced ¼”
Heat the 3 T of oil in a sauce pan over medium high heat.
Season the chicken breast, dredge in flour, and add to heated oil.
Sauté chicken for 5 minutes on the first side, flip and sauté for an additional 3-5 minutes or until done.
Remove chicken to heated platter - keep warm.
Add remaining 1 T oil to pan, heat and add apple slices; cook until slightly soft.
Remove apples to chicken platter, discard remaining oil.
Add cider to pan and reduce by ½.
Whisk in mustard, heavy cream and milk, reduce to thicken.
Season cream sauce.
Arrange chicken on service plates, top with cream sauce and garnish with the sautéed apples.
YIELD: 6 servings