Cider Glazed Chicken Breasts
Cider Glazed Chicken Breasts slightly adapted from Cooking Light.
- 3 Tablespoons butter divided (may sub clarified or ghee for Whole30)
- 1 pound chicken breast cutlets about 1/2" thick, (about 4-5)
- 2/3 cup apple cider
- 1 teaspoon Dijon mustard
- Kosher salt and pepper
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.