Chicken with Apples and Cider Vinegar Sauce

配料

Four 6-ounce boneless, skinless chicken breasts, patted dry

Kosher salt and ground black pepper

1 tablespoon extra-virgin olive oil

3 tablespoons salted butter, cut into 1-tablespoon pieces, divided

1 small yellow onion, halved and thinly sliced

2 medium firm-textured apples, such as Fuji OR Honeycrisp, quartered, cored and sliced ¼ inch thick

½ teaspoon dried thyme OR 4 fresh thyme sprigs

⅓ cup cider vinegar

⅓ cup low-sodium chicken broth

⅓ cup chopped fresh flat-leaf parsley

步骤

Season the chicken on all sides with salt and pepper. In a 12-inch skillet over medium-high, heat the oil and 1 tablespoon butter. When the butter begins to foam, add the chicken and cook until golden brown on the bottom, about 3 minutes. Flip, reduce to medium and cook until lightly browned on the second sides, 2 to 3 minutes. Using tongs, transfer to a large plate.

Return the skillet to medium. Add the onion and ½ teaspoon salt; cook, stirring often, until golden brown, 3 to 5 minutes. Add the apples and thyme, then cook, stirring occasionally and gently, until the apples are golden brown and beginning to soften, about 3 minutes. Add the vinegar and broth; bring to a simmer, scraping up any browned bits. Return the chicken to the skillet, nestling the breasts in the apple mixture, and add any accumulated juices. Cover and cook, turning the chicken two or three times, until the thickest part of the breasts reaches 160°F, 5 to 7 minutes.

Remove the pan from the heat. Using tongs, transfer the chicken to a cutting board and let rest. Meanwhile, bring the apple mixture to a simmer over medium-high, then add the remaining 2 tablespoons butter. Cook, stirring, until the butter is incorporated and the sauce is lightly thickened, about 2 minutes. Off heat, remove and discard the thyme sprigs, if used. Stir in the parsley, then taste and season with salt and pepper.

Using a slotted spoon, transfer the apples to a platter. Slice the chicken about ½ inch thick against the grain, place it on the apples and spoon on the sauce.

备注

This easy, pantry-friendly sauté was inspired by poulet à la Normande, a classic braise from Normandy, the apple region of France. The recipe pairs boneless chicken breasts with crisp apples, tangy cider vinegar and rich butter that rounds out the flavors. Chicken breasts run the gamut in terms of sizing. The timing here is based on 6-ounce portions. If yours are larger, add a few minutes of cooking time to get them to the proper temperature.