Poulet Au Cidre Breton (Brittany, France) – a delicious recipe with chicken breasts, golden delicious apples, onions, butter, brut cider, cognac. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Melt half the butter in a large saucepan and saute the onions and apple cubes until golden.
2
In a second pan, melt the rest of the butter. Add the Cognac and chicken breasts. Cook until brown on both sides. Top with the apples and onions, then add the cider. Season with nutmeg, salt and pepper.
3
Simmer uncovered until the cider has been reduced by about 2/3rds (This may take up to 40 minutes, so if you need to, remove the chicken once it reaches an internal temperature of 165 degrees, then keep simmering the sauce until it is the right consistency.).
4
Remove the chicken breasts if you haven't already done so, keeping them warm. Add the cream to the cider and onion mixture and stir for a few minutes.
5
Serve the chicken topped with the sauce.
507
kcal
Calories
28
g
Fat
15
g
Carbs
48
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 chicken breasts, 2 golden delicious apples, cut into small cubes, 3 large onions, cut into strips, 4 tablespoons butter, and more.
Yes, Poulet Au Cidre Breton (Brittany, France) 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.
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