Cider Glazed Chicken Breasts
Cider Glazed Chicken Breasts slightly adapted from Cooking Light.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Entree
Cuisine: American
Servings: 4 servings
Calories: 223kcal
Season both sides of the chicken with salt and pepper.
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.
Remove chicken from pan.
Add cider and mustard to pan, scraping to loosen browned bits; cook 2-3 minutes or until syrupy.
Whisk in remaining 2 tablespoons of butter until smooth. Add chicken to pan, turning to coat both sides.
Remove from heat and sprinkle with fresh parsley if desired.
- Chicken thighs can be substituted for breasts.
- The thinner the cutlet, the quicker it cooks.
Serving: 1serving | Calories: 223kcal | Carbohydrates: 5g | Protein: 24g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 95mg | Sodium: 214mg | Potassium: 464mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 298IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.5mg