I've talked about how easy it is to make things up on the fly if you know what tastes good together, and this is an example of an "off the cuff" meal.
I'd planned to have chicken parm with spaghetti, but I just wasn't feeling like cooking that. We have a bit of stress in our lives at the moment, and it's very easy to fall down the, "I just don't feel like cooking, let's get fast food instead" slope. That isn't good for anyone.
I love the "chicken marsala" I make, but I didn't have any marsala wine or mushrooms. What I did have were some shallots, and some apple cider that needed to be used up. I threw some potatoes on to boil, and set to work on the chicken. This served 2 and Quinn.
Apple Cider Chicken
2 boneless chicken breasts
A bit of flour
Salt and pepper
4 shallots, sliced
About 2 cups apple cider
About 1 cup chicken stock
Sprig of rosemary
1 tblsp cold butter
Put frying pan on to heat to about medium. Rinse, pat dry and pound chicken breasts to about 1/2" thick.
Put about 2 tblsp of oil into the pan and toss in sliced shallots to soften. Meanwhile, season a few tablespoons of flour with salt and pepper and lightly dredge chicken breasts and place in pan. Cook a few minutes until done on one side, and flip.
Once chicken is cooked through, add cider and chicken stock and boost heat to high.
At this point, after tasting the sauce, I thought it might need a little something more. Apples and rosemary go well together, so I went out and grabbed a sprig of rosemary and tossed it in to infuse the sauce with its flavour.
After about 5 minutes of boiling, I removed the sprig, and put the chicken breasts on a plate, allowing the sauce to reduce further. Make sure to taste and adjust for seasons. After about 3 minutes, remove from heat and put 1 tblsp butter in pan, swirling until butter is melted (this will make the sauce richer).
I served this with riced potatoes and corn kernels.
This was a great experiment. I will DEFINITELY make this one again! This would be great with pork too!