Hard Cider-Sauced Chicken Scallopine Recipe

Name: Hard Cider-Sauced Chicken Scallopine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds thinly sliced chicken cutlets, between 1/4- and 1/2- inch thick; Salt; Freshly ground black pepper; 1 1/2 tablespoons olive oil; 1 medium onion, cut into 1/4 -inch dice (1 cup); 1 large rib celery, cut into 1/4-inch dice (3/4 cup); 1 medium sweet, crisp apple, peeled and cored, such as Honeycrisp, cut into 1/4-inch dice (1 cup); 1 cup homemade or no-salt-added chicken broth; 1 1/2 cups (one 12-ounce bottle) hard cider; 1 tablespoon Dijon-style mustard, or more to taste; 1 tablespoon light or dark brown sugar, or more to taste; 2 teaspoons cornstarch; 2 tablespoons chopped parsley, for garnish

Servings: persons

1 1/2 pounds thinly sliced chicken cutlets, between 1/4- and 1/2- inch thick
Salt
Freshly ground black pepper
1 1/2 tablespoons olive oil
1 medium onion, cut into 1/4 -inch dice (1 cup)
1 large rib celery, cut into 1/4-inch dice (3/4 cup)
1 medium sweet, crisp apple, peeled and cored, such as Honeycrisp, cut into 1/4-inch dice (1 cup)
1 cup homemade or no-salt-added chicken broth
1 1/2 cups (one 12-ounce bottle) hard cider
1 tablespoon Dijon-style mustard, or more to taste
1 tablespoon light or dark brown sugar, or more to taste
2 teaspoons cornstarch
2 tablespoons chopped parsley, for garnish

1
1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a large saute pan or skillet over medium-high heat. Add as many chicken cutlets as will fit comfortably, working in batches to keep from crowding the pan or skillet. Cook for 2 to 3 minutes, until the first side is nicely browned; turn them over and cook for 3 to 4 minutes or until the cutlets are cooked through. Adjust the heat as necessary to keep the pan or skillet hot, but not smoking. Transfer the cooked chicken to a platter as you work.
2
2. When all of the cutlets are cooked, add the remaining 1/2 tablespoon of oil to the pan or skillet along with the onion and a pinch of salt. Cook over medium heat for 3 to 4 minutes, until the onion has softened. Add the celery and apple; cook for 3 to 4 minutes, stirring once or twice, until the celery is tender.
3
3. Whisk in the broth and 1 1/4 cups of the hard cider, the mustard and brown sugar. Increase the heat to medium-high; once the mixture comes to a boil, cook for about 5 minutes, stirring a few times, until it has reduced by half.
4
4. Dissolve the cornstarch in the remaining 1/4 cup of the cider in a cup to form a slurry; add that to the pan or skillet, whisking to incorporate and slightly thicken the sauce.
5
5. Return the chicken cutlets and any accumulated juices to the pan or skillet and reduce the heat to low; allow

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 1/2 pounds thinly sliced chicken cutlets, between 1/4- and 1/2- inch thick, Salt, Freshly ground black pepper, 1 1/2 tablespoons olive oil, and more.

Yes, Hard Cider-Sauced Chicken Scallopine falls under the Seafood 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.

Hard Cider-Sauced Chicken Scallopine

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