Categories: Chicken

Ingredients

• 1 lb. chicken breasts, trimmed
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 2 tbsp olive oi, divided
• 2 medium Granny Smith apples, peeled and thickly sliced
• 1/4 cup finely chopped shallot
• 1 tsp dried thyme
• 1/2 cup apple cider
• 1/2 cup chicken broth
• 1 tbsp sour cream
• 1 tbsp chopped fresh parsley

Directions

1. Season chicken with 1/4 tsp each salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once, until browned, about 3 minutes per side. Transfer to a plate.

2. Reduce heat to medium. Add the remaining 1 tbsp oil, apples, shallot and thyme to the pan. Cook, stirring, until softened, 2 to 3 minutes. Add cider and broth; bring to a simmer. Cook until slightly thickened, about 3 minutes.

3. Return the chicken and any accumulated juices to the pan; adjust heat to maintain a simmer. Cook until cooked through, 3 to 4 minutes. Transfer the chicken to a platter. Stir sour cream, parsley and the remaining 1/4 tsp each salt and pepper into the sauce. Spoon the sauce over the chicken.

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