Apple-Maple Glazed Chicken Breasts
Author: Paulus Family
- 1½ c Apple Cider, plus 2 T Apple Cider - separated
- ⅓ c light corn syrup
- 2 T Maple Syrup
- 1 T Dijon Mustard
- 1 T Apple Cider Vinegar
- pinch of Red Pepper Flakes
- ½ c All-Purpose Flour
- 4 boneless, skinless, chicken breasts, trimmed of fat
- 2 t vegetable oil
- 1 medium shallot, minced
- ⅛ t salt
- ⅛ t pepper
- Heat oven to 375 degrees.
- Whisk together 1½ c apple cider, corn syrup, maple syrup, mustard, vinegar, salt, pepper, and red pepper flakes in medium bowl.
- Spread flour in shallow pie plate.
- Season chicken breasts with salt and pepper and then dredge each chicken breast in flour, patting off the excess.
- Heat oil in an oven proof 12 inch skillet on the stove until it is shimmering but not smoking. Lay chicken breasts in a single layer and cook 12-14 minutes, turning once, until both sides are golden brown. Transfer chicken to a plate.
- Pour off all but 1 t of fat and saute shallot until softened, about 1-2 minutes.
- Increase heat to high and add cider mixture to skillet.
- Simmer, stirring occasionally, until mixture has reduced to about 1 cup (about 6-10 minutes). A spatula should leave a slight trail when dragged through the mixture.
- Remove skillet from heat, and tilt so that all of the glaze pools on one side. Use tongs to coat each chicken breast and lay in a single layer in the skillet.
- Transfer the skillet to the oven and bake until the thickest portion of the chicken reaches 160 degrees (about 20-25 minutes), turning chicken about half way through.
- Remove from oven and set chicken on a plate.
- Return the skillet to high heat on the stove top (be careful - skillet will be very hot!).
- Cook until glaze has thickened and is syrupy, about 1 minute. A spatula will leave a wide trail when dragged through.
- Remove from heat and whisk in the remaining 2 T of cider.
- Spoon 1 t over each breast, and serve.