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Michigan Cherry and Cider Chicken Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon butter
1 white onion, chopped
2 garlic gloves, chopped
1 cup flour
⅛ teaspoon salt
⅛ teaspoon pepper
8 boneless skinless chicken breasts (I used 4)
3 tablespoons butter
2 tart green apples, diced
1 ½ cups apple cider
1 tablespoon peppercorns
1 teaspoon sage
½ teaspoon salt
¼ cup dried cherries
Directions:
Directions:
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the onion and garlic and sauté for 5 minutes or until lightly browned. Remove the onion and garlic and reserve.
Combine the flour, salt and pepper on a plate. Dredge the chicken in the flour mixture.
Add 3 tablespoons butter to the skillet and melt over medium heat. Increase the heat to medium-high. Add the chicken and cook 6 to 8 minutes, turning once or until well browned on both sides. Return the onion and garlic to the skillet. Add the apples, cider peppercorns, sage, ½ teaspoon salt and the cherries. Bring the mixture to a boil. Reduce the heat, cover the skillet and simmer 20 minutes (I simmered about 40 minutes on low heat).
Remove the chicken from the skillet, arrange on a plate and pour the sauce over the chicken.
(The recipe said to drain off the peppercorns, but I didn’t do that!)

 

 

 

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