Chicken Fricassee with Apple

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Spread flour in shallow dish. Pound thicker end of chicken breast between 2 sheets of plastic wrap to uniform half inch thickness. pat chicken dry with paper towels and sprinkle with an eighth teaspoon salt and 1/8 teaspoon pepper. Working with one breast at a time, lightly dredge Chicken in flour shaking off excess.

Step 2

Melt 2 tablespoons butter in 12 inch nonstick skillet over medium heat. Cook apples cut side down, Until browned about 5 minutes per side. Moving and redistributing apples as needed for even Browning. Transfer to plate. Set aside.

Step 3

Melt Remaining one tablespoon butter in now empty skillet over medium heat. Add chicken and cook until lightly browned, about two minutes per side. Transfer to separate plate.

Step 4

Add onion, thyme, remaining quarter teaspoon salt and remaining quarter teaspoon pepper to now empty skillet. And cook over medium heat until softened and lightly browned, 5 to 7 minutes. Stir in cider and broth, Scraping up any browned bits and bring mixture to simmer. Return chicken and any accumulated juices to Skillet reduce heat to medium low. Cover and cook until chicken registers 160 degrees, 8 to 12 minutes.

Step 5

Transfer chicken to serving platter and tent with aluminum foil. Add cream and apples to skillet. Increase heat to medium high and bring to boil. Cook until sauce has thickened slightly, About two minutes. Stir in vinegar and any accumulated chicken juices. Season with salt and Pepper to taste. Spoon sauce and apples over chicken and sprinkle with chives. Serve.