Apple Cider Chicken

Apple Cider Chicken

This Apple Cider Chicken is downright delicious! And the mushroom sauce is heavenly!   A friend gave me a version of this well- loved recipe, that I simplified with out sacrificing the deep flavors.  This recipe reminds me of summers in Finland when we would often go to the forests in and pick a variety of wild mushrooms.  We would bring them home and make a fabulous cream sauce out of them and serve it alongside a chicken breast or a cut of grilled steak.  Cream, mushrooms, apple cider and chicken makes a marvelous combination of flavors!  Serve along side some wild rice.

6 boneless, skinless chicken breasts, seasoned with salt and pepper

1 tablespoon olive oil

3 tablespoons. butter, divided

2 cups apple cider or apple juice

2 cups cream

1  lb. mushrooms, sliced

In large sauté pan, melt 2 tablespoons butter and sauté mushrooms until browned and softened, about 5 minutes. In separate large skillet, brown chicken in 1 tablespoon olive oil and 1 tablespoon butter for about 5 minutes on each side.  Pour apple cider into skillet with the chicken and bring to a boil, scrapping bottom of pan with wooden spoon to loosen all the browned bits.  Add cream and bring to a boil again.  Simmer on low heat until reduced and thickened to coat the back of a wooden spoon. Stir in mushrooms and liquid and simmer until chicken is cooked thoroughly.  Sauce will thicken and turn a light caramel color.