Chicken Scaloppine With Apples In Apple Cider Sauce

Name: Chicken Scaloppine With Apples In Apple Cider Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 tablespoons mild olive oil or vegetable oil; 1/2 cup cornstarch; 1 1/4 to 1 1/2 pounds boneless, skinless chicken breast halves, thin-cut or pounded into thin cutlets; Salt; Freshly ground black pepper; 3/4 cup apple cider; 3/4 cup low-sodium chicken broth; 2 medium crisp apples, peeled, cored and cut into 1/4-inch-thick slices; 1 small onion, thinly sliced (about 1 cup); 1 tablespoon unsalted butter

Servings: persons

1
Heat 1 tablespoon of the oil in a large saute pan or skillet over medium-high heat.
2
While the oil is heating, spread the cornstarch out on a large plate. Sprinkle the chicken cutlets with salt and pepper to taste, then coat both sides of the cutlets with the cornstarch, shaking off any excess. Place the chicken in the pan or skillet, being careful not to crowd the pieces. Cook for about 2 minutes, until lightly browned on one side, then turn over and cook for about 2 minutes on the second side. Transfer the browned pieces to a plate. Repeat with the remaining chicken cutlets, adding oil as needed.
3
Combine the apple cider and chicken broth in a measuring cup. With the pan or skillet over medium-high heat, add the apple and onion slices and about 1/3 cup of the cider-broth mixture. Cook for 2 minutes, stirring and scraping the browned bits off the bottom of the pan or skillet; allow the liquid to evaporate. Add the butter, stirring to combine, then reduce the heat to medium. Cook for about 10 minutes, until the apple and onion slices are tender. Add the remaining cider-broth mixture and return the chicken to the pan or skillet. Make sure all the chicken is coated with some of the cooking liquid and the apples and onions. Cover, leaving the lid slightly ajar; increase the heat to medium-high so the liquid comes to a boil, then reduce the heat to medium-low so the liquid just bubbles at the edges. Cook for 5 minutes; the sauce will thicken slightly and the chicken should be cooked through. Taste and add salt and pepper as needed. To serve, spoon the apple-onion mixture over the cutlets.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 to 3 tablespoons mild olive oil or vegetable oil, 1/2 cup cornstarch, 1 1/4 to 1 1/2 pounds boneless, skinless chicken breast halves, thin-cut or pounded into thin cutlets, Salt, and more.

Yes, Chicken Scaloppine With Apples In Apple Cider Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!