Apple Cider Chicken Skillet
Ingredients
½ large onion, thinly sliced
1 medium apple, sliced
Fresh rosemary, thyme, and sage
½ cup (63 g) all-purpose flour
1 tablespoon poultry seasoning
1 teaspoon kosher salt
1 pound (454 g) Farmer Focus boneless skinless thin sliced chicken breasts
2 tablespoons (28 g) salted butter, divided
1 tablespoon olive oil
¾ cup (177 ml) apple cider
¼ cup (59 ml) chicken stock
Directions
Prepare onion and apples and set aside. Chop the herbs and set aside.
In a shallow container, whisk together all-purpose flour, poultry seasoning, and salt.
Remove chicken from packaging and coat both sides in the flour mixture, shaking off the excess, then place on a plate and repeat until all the chicken is coated.
Melt 1 tablespoon (14g) of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the butter and oil are hot, add the chicken to the skillet to brown on both sides. Since they are thinly sliced, these will cook rather quickly. You don’t want to cook them all the way through since they will finish cooking later.
Remove the browned chicken from the skillet and set on a plate for later.
Add the remaining 1 tablespoon (14g) of butter to the skillet then add the sliced onion and apples. Cook until relatively soft, about 7 minutes. Stir in the herbs and sprinkle a little bit of leftover flour mixture on top (about ½ – 1 tablespoon).
Add the apple cider and chicken stock and add the chicken back into the mixture.
Cover and let simmer for 7-10 minutes until mixture is nice and thick and chicken is cooked through. Season with salt and pepper, to taste.
