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Apple Cider Chicken with Wild Rice
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Mustardy thyme chicken pairs perfectly with apple cider glaze. Serve with wild rice for a delicious meal.
Ingredients:
  • 3 skinless, boneless chicken breast halves, cut in half lengthwise to make thin cutlets
  • 1 tablespoon canola oil or other neutral-flavor cooking oil
  • 0.25 cup shallots, minced
  • 1 tablespoon apple cider vinegar
  • 2 cups sweet apple cider
  • 1 tart apple, such as Granny Smith - peeled, cored and thinly sliced
  • 1 sweet apple, such as Gala or Fuji - peeled, cored and thinly sliced
  • 1 cup chicken broth
  • 3 teaspoons cornstarch
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste
  • 3 cups cooked wild rice or brown rice, or combination of the two
Instructions:
  • Season the chicken cutlets generously with a sprinkling of salt and pepper.
  • Heat the skillet until it's sizzling hot. Add oil and sear the chicken until golden brown on both sides, about 5 minutes each. Transfer the chicken to a plate - don't worry if it's not fully cooked, it will finish in the sauce.
  • Caramelize the shallots over high heat until golden brown.
  • Pour in cider vinegar and deglaze the pan, ensuring to scrape up all the shallots and any remaining browned chicken pieces from the bottom.
  • Add the cider and apple slices before the vinegar evaporates. Simmer on high for about 3 minutes until the apples and shallots are very tender.
  • Thoroughly blend the chicken broth and cornstarch until smooth, then gradually pour into the simmering cider and apples, stirring constantly as the sauce thickens.
  • Combine the thyme, mustard, salt, and pepper.
  • Add the chicken along with its flavorful juices back into the sauce and simmer over medium-low heat for a minimum of 10 minutes until the chicken is fully cooked. Enjoy with steaming hot rice.

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