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Buttermilk Cider Chicken

 

117

Yield

6

servings

Prep

10

min

Cook

40

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

8 each chicken breast halves, boneless, skinless
1 cup buttermilk
1 tablespoon butter
1 each apples
cored, sliced
1 medium Granny Smith apples
cored, sliced
1 cup apple cider
*
1 cup chicken broth
1 cup heavy whipping cream
2 tablespoons vegetable oil
2 tablespoons chives
chopped
¾ cup pecans
chopped, toasted

Directions

Place chicken in single layer in glass baking dish.

Pour buttermilk over.

Turn chicken to coat. Cover; chill overnight.

Melt butter in heavy skillet over medium high heat.

Add apples and sauté until golden, about 5 minutes.

Transfer apples to bowl. Add cider to same skillet.

Boil until cider is reduced to ¼ cup, about 8 minutes.

Add broth and cream. Boil until liquid is reduced to sauce consistency, about 15 minutes..

Drain chicken.

Place flour in bowl.

Season flour generously with salt and pepper.

Coat chicken with flour. Heat oil in a large heavy skillet over medium heat.

Add chicken and cook until browned and cooked through, about 5 minutes per side.

Transfer to plates. Add apples to same skillet and reheat over medium heat.

Divide among plates.

Add sauce to same skillet and reheat. Stir in chives.

Season to taste with salt and pepper. Pour sauce over chicken.

Sprinkle with pecans.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 52661% of calories from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 160mg 53%
Sodium 213mg 9%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 80g
Vitamin A 15% Vitamin C 5%
Calcium 10% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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