Apple Cider Chicken with Wild Rice

Apple slices, cider, thyme and mustard bring incredible, rich flavors to this easy chicken dinner. Wild or brown rice makes a perfect side dish.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 362 Calories

Ingredients

• 3 teaspoons cornstarch
• salt and pepper to taste
• salt and ground black pepper to taste
• 1 cup chicken broth
• 1 teaspoon Dijon mustard
• 1 tablespoon apple cider vinegar
• ¼ cup shallots, minced
• 2 tablespoons fresh thyme leaves
• 1 tablespoon canola oil or other neutral-flavor cooking oil
• 2 cups sweet apple cider
• 1 tart apple, such as Granny Smith - peeled, cored and thinly sliced
• 1 sweet apple, such as Gala or Fuji - peeled, cored and thinly sliced
• 3 cups cooked wild rice or brown rice, or combination of the two

Recipe Instructions

Step 1

Season chicken cutlets with salt and pepper.

Step 2

Get a skillet very hot. Once it is hot, add oil to it and brown the chicken on both sides. Cook for about 5 minutes on each side, until it's a nice, golden color. Remove from the pan and set aside on a plate. It's okay that it's undercooked, it will finished cooking in the sauce.

Step 3

Over high heat, brown the shallots.

Step 4

Add cider vinegar and scrape the bottom of the pan, getting all the shallots and any leftover browned chicken bits.

Step 5

Before the vinegar evaporates, add the cider and the apple slices. Let this reduce on high for about 3 minutes. The apples and shallots will get very tender.

Step 6

While they reduce, mix the chicken broth and the cornstarch until there are no lumps left, then slowly add it to the bubbling cider and apples, stirring all the time while the sauce thickens.

Step 7

Mix in thyme, mustard, salt and pepper.

Step 8

Return the chicken and its juices back into the sauce, turn down to medium-low and summer for at least 10 minutes, or until the chicken is cooked all the way through. Serve with hot cooked rice.