MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Apple Cider Chicken With Apples & Parsnips
 Categories: Poultry, Vegetables, Fruits, Herbs
      Yield: 2 Servings

      2    Chicken breasts (8 oz ea)
           Salt
    1/4 c  A-P flour
    1/4 c  Extra-virgin olive oil
      2    Parsnips or carrots; peeled,
           - halved lengthwise, thin
           - sliced in half moons
      2    Granny Smith apples; peeled,
           - cored, cut in thin wedges
      1    Shallot; thin sliced
  1 3/4 c  Apple cider
      2    Tarragon sprigs

  Pat the chicken dry using paper towels. Slice each chicken breast
  in half, positioning your knife parallel to the cutting board so
  you end up with 4 thin cutlets. Generously season the chicken
  cutlets with salt on all sides. Add the flour to a plate and coat
  each chicken cutlet in flour on both sides.

  Heat the oil in a large (12") skillet over high. Arrange the
  chicken cutlets in the pan and sear for 4 to 6 minutes, until a
  golden-brown crust forms on the bottom. Partially cover to contain
  some of the splattering. Flip and continue cooking for 3 to
  4 minutes until golden brown. Adjust the heat as needed. Transfer
  the seared chicken cutlets to a plate.

  Add the parsnips, apples, shallot and 1/4 cup of apple cider and
  cook, stirring occasionally and scraping the bottom of the pan,
  until the apples and shallots are softened and slightly darker in
  color, 4 to 5 minutes.  Add the tarragon, remaining 1-1/2 cups
  apple cider and a hefty pinch of salt.

  Bring to a simmer. Partially cover with a lid and vigorously simmer
  over medium heat for 8 minutes, until the apple cider has slightly
  thickened and reduced in volume and the apples and parsnips have
  softened. Add the seared chicken to the skillet and continue
  simmering for 2 minutes.

  Turn the broiler on high. Place the skillet under the broiler and
  broil for 2 minutes, until the chicken, apples, and parsnips
  develop darker spots throughout.

  Serve the cutlets with the apples and parsnips spooned on top.

  Recipe by Carolina Gelen

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM