Hard Cider-Sauced Chicken Scallopine
- 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. 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. 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. 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. 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. Return the chicken cutlets and any accumulated juices to the pan or skillet and reduce the heat to low; allow
chicken cutlets, salt, freshly ground black pepper, olive oil, onion, celery, sweet, salt, hard cider, mustard, light, cornstarch, parsley
Taken from www.epicurious.com/recipes/member/views/hard-cider-sauced-chicken-scallopine-51820011 (may not work)