The cider love continues! This dinner is super fast and perfect for a weeknight. In my overzealous fall shopping, I picked up a gallon of local apple cider. Turns out, I don’t really drink all that much apple cider, so after a week or so, I still had over half of the gallon left. Cider makes a delicious pan sauce, and this one is so simple. Just cider, dijon, salt, pepper and finished with a pat of butter. So much flavor with very little effort!
I used a whisk to break up the mustard and smoothly incorporate it into the apple cider. This will bubble, and you’ll want to stir and/or whisk it often while it thickens. No cornstarch necessary here! Butter at the end makes the sauce oh-so silky and rich. Perfect for the chicken, although this would be equally delicious with pork chops or tenderloin. This sauce is SO. DELICIOUS. I loved the bitter greens agains the sweet sauce, but pick your favorite veggie if swiss chard isn’t for you.
This comes together in under 20 minutes, making it a super fast and elegant weeknight dish that will make the return of short days that much easier!
cider glazed chicken with garlicky swiss chard.
adapted from cooking light.
1 pound boneless, skinless chicken breast cutlets (4)*
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 cup apple cider
1 tablespoon dijon mustard
1 tablespoon butter
1 bunch swiss chard, ribs removed and leaves roughly chopped
1 teaspoon olive oil
2 garlic cloves, smashed and minced
1/2 teaspoon crushed red pepper
pinch of sea salt
splash (1 teaspoon-ish) red wine or cider vinegar
Heat butter and olive oil in a large, heavy skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon of salt and pepper. Add chicken to pan; cook for 3 minutes on each side or until done. Remove from pan and keep warm.
Add cider and mustard to pan, scraping pan to remove all browned bits from the bottom of the pan. Add remaining salt and pepper, and cook for 3-5 minutes while sauce is bubbling until thickened and syrupy. Remove from heat, and swirl in tablespoon of butter. Pour over chicken.
While the chicken is cooking, heat one tablespoon of oil over medium-low heat heat. Add minced garlic clove, and cook for 1-2 minutes, or until garlic is fragrant but not browned. Add swiss chard to pan, and add crushed red pepper and sea salt. Toss together for one minute, and add in slash of red wine vinegar. Cook for 2-3 minutes longer, until the swiss chard begins to wilt. If finished before the pan sauce, remove from heat and cover.
*I typically buy a pound chicken breasts, which yields two breasts in a package. I cut each breast in half, and pound to 1/4-1/2 inch thickness with a meat mallet.
**Please use organic ingredients wherever possible**