Apple-Maple Glazed Chicken Breasts

Apple-Maple Glazed Chicken Breasts
  • 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
  1. Heat oven to 375 degrees.
  2. Whisk together 1½ c apple cider, corn syrup, maple syrup, mustard, vinegar, salt, pepper, and red pepper flakes in medium bowl.
  3. Spread flour in shallow pie plate.
  4. Season chicken breasts with salt and pepper and then dredge each chicken breast in flour, patting off the excess.
  5. 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.
  6. Pour off all but 1 t of fat and saute shallot until softened, about 1-2 minutes.
  7. Increase heat to high and add cider mixture to skillet.
  8. 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.
  9. 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.
  10. 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.
  11. Remove from oven and set chicken on a plate.
  12. Return the skillet to high heat on the stove top (be careful - skillet will be very hot!).
  13. Cook until glaze has thickened and is syrupy, about 1 minute. A spatula will leave a wide trail when dragged through.
  14. Remove from heat and whisk in the remaining 2 T of cider.
  15. Spoon 1 t over each breast, and serve.