Ingredients
- Boneless, skinless chicken breasts: 4 (about 6 oz each)
- Apple cider: 1 cup
- Heavy cream: 1/2 cup
- Granny Smith apple: 1, peeled and diced
- Yellow onion: 1/2, chopped
- Fresh thyme: 2 sprigs
- Dijon mustard: 1 tablespoon
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
Instructions
- Step 1: Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until golden brown. Remove chicken from the skillet and set aside.
- Step 2: Add chopped onion and diced apple to the skillet and cook until softened, about 5 minutes. Stir occasionally.
- Step 3: Pour in apple cider and deglaze the pan, scraping up any browned bits from the bottom. Add fresh thyme sprigs and Dijon mustard. Bring to a simmer and let reduce slightly, about 3-5 minutes.
- Step 4: Stir in heavy cream and season with salt and pepper to taste. Return the chicken breasts to the skillet, nestling them into the sauce.
- Step 5: Reduce heat to medium-low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Step 6: Remove thyme sprigs before serving. Serve the Irish Chicken with Apple Cider Cream Sauce over mashed potatoes, rice, or your favorite side dish.
Notes
- Store leftover Irish Chicken in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the chicken and sauce in a skillet over low heat, adding a splash of chicken broth if the sauce becomes too thick.
- This dish is fantastic served with a side of roasted Brussels sprouts to complement the sweetness of the apple cider.
- For a richer flavor, try using a dry Irish cider and a tablespoon of apple cider vinegar in place of some of the regular apple cider.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American