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Apple Cider Chicken with Zucchini & Corn Recipe

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This recipe for Apple Cider Chicken with Zucchini & Corn, by , is from Love What You Eat, Eat What You Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Home Chef

Category:
Category:

Ingredients:  
Ingredients:  
3 Fluid oz of Apple Cider
13 oz of Boneless Skinless Chicken Breasts
1 oz of Butter
2 tsp of Chicken Demi-Glace Concentrate
3 oz of Corn Kernels
1/2 of Crispy Fried Onions
2 tsp of Grained Dijon Mustard
1/2 fluid oz of Honey
1 Tbsp of Meatloaf Seasoning
2 Zucchinis
Olive Oil
Salt
Pepper

1 Medium non-stick pan
1 Large non-stick pan


Directions:
Directions:
1. If using any fresh produce, thoroughly rinse and pat dry

2. Ingredient(s) used more than once: seasoning blend

3. Pat chicken dry, and season both sides with half the seasoning blend, 1/4 tsp. salt, and a pinch of pepper. If using salmon, follow same instructions, seasoning flesh side only. Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side, covering pan after flipping chicken. If using regular salmon, place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. If using wild-caught salmon, follow same instructions as regular salmon, except cook 3-5 minutes per side instead. Remove chicken to a plate. Reserve pan; no need to wipe clean. While chicken cooks, prepare ingredients.

4. Trim zucchini ends and cut into 1/4" slices on an angle. Divide butter into quarters.

5. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini to hot pan and stir occasionally until browned, 4-5 minutes. Add corn, remaining seasoning blend, and a pinch of salt. Stir occasionally until vegetables are tender, 2-3 minutes. Remove from burner.

6. Return pan used to cook chicken to medium-high heat. Add apple cider, honey, mustard, and demi-glace to hot pan and stir until combined. Bring to a boil. Once boiling, stir occasionally until liquid is reduced by half, 1-2 minutes. Remove from burner. Stir in butter, one piece at a time, until melted and smooth. Plate dish as pictured on front of card, drizzling sauce over chicken and garnishing zucchini-corn mixture with crispy onions. Bon appétit!

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10-15 minutes

 

 

 

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