Lawry's famous creamed corn.

Creamed Corn

This Creamed Corn recipe from Lawry’s is ready in under 15 minutes, leaving plenty time for other more important tasks on Thanksgiving, like

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Cider Glazed Chicken Breasts

Cider Glazed Chicken Breasts

Oh, so fast! These Cider Glazed Chicken Breasts from  Cooking Light were ready in under twenty minutes, making them a perfect week-night meal when you’re feeling particularly rushed. Buying boneless, skinless cutlets, which are much thinner than a regular breasts, keeps the cooking time down. Depending on their thickness, they require just 2-4 minutes per side. Serve them with Rice Pilaf which also takes just over 20 minutes.

Cider Glazed Chicken Breasts
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Cider Glazed Chicken Breasts slightly adapted from Cooking Light.
Ingredients
  • 3 Tablespoons butter, divided
  • 1 pound chicken breast cutlets, about ½" thick, (about 4-5)
  • ⅔ cup apple cider
  • 1 teaspoon Dijon mustard
  • Kosher salt and pepper
Instructions
  1. Season both sides of the chicken with salt and pepper.
  2. Melt one tablespoon butter in a large, heavy skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side, or until done.
  3. Remove chicken from pan.
  4. Add cider and mustard to pan, scraping to loosen browned bits; cook 2-3 minutes or until syrupy.
  5. Whisk in remaining 2 tablespoons of butter until smooth. Add chicken to pan, turning to coat both sides.
  6. Remove from heat and sprinkle with fresh parsley if desired.

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