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Chicken with Ginger-Pear-Cider Pan Sauce

  • 35 m
  • 35 m
Julia Clancy
“Deglazing the pan with apple cider, then adding ginger and sage makes the most delicious sauce for plain chicken breast. Serve with mashed sweet potatoes and steamed green beans to round out the meal. Save the unused chicken tenders in an airtight container in your freezer for up to 3 months. Once you have enough, thaw them out for another use.”

Ingredients

    • 2 8-ounce boneless, skinless chicken breasts
    • ½ teaspoon salt, divided
    • ½ teaspoon ground pepper, divided
    • ¼ cup white whole-wheat flour
    • 3 tablespoons extra-virgin olive oil, divided
    • ½ cup sliced pear
    • 2 tablespoons sliced shallot
    • ¼ cup apple cider
    • 1 cup low-sodium chicken broth
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon chopped fresh sage
    • 1 tablespoon butter

Directions

  • 1 Remove and reserve chicken tenders (if attached) for another use. Slice each breast in half horizontally to make 4 pieces total. Place on a cutting board and cover with a large piece of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even thickness of about ¼ inch. Sprinkle with ¼ teaspoon each salt and pepper. Place flour in a shallow dish and dredge the cutlets to coat both sides, shaking off excess. (Discard remaining flour.)
  • 2 Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook, turning once, until evenly browned and cooked through, 2 to 3 minutes per side. Transfer to a large serving plate and tent with foil to keep warm. Repeat with the remaining chicken.
  • 3 Add the remaining 1 tablespoon oil, pear and shallot to the pan. Cook, stirring occasionally, until just softened, 1 to 2 minutes. Add cider; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the cider is reduced by about half, about 45 seconds. Add broth, ginger, sage and the remaining ¼ teaspoon each salt and pepper; bring to a boil. Cook, stirring, until the sauce is reduced by about half, 4 to 7 minutes. Remove from heat; stir in butter. Serve the sauce over the chicken.
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