Chicken Breast with Apples and Cider Cream Sauce

20 Servings
100% would make this recipe for Chicken Breast with Apples and Cider Cream Sauce again.

Served as part of an Autumn in New England menu, this takes a bit to prepare, but makes for a fantastic fall meal. This was our main course at our wedding!!!

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Chicken Breast with Apples and Cider Cream Sauce Ingredients

-- Sauce --	-- Fire --
2 quarts Apple Cider filtered	20 6oz each Chicken breast boneless
1/2 cup Dijon mustard	1 1/2 cups Flour all purpose
2 1/2 quarts Heavy cream	to taste Salt & pepper
1/2 teaspoon Cayenne pepper	1 1/2 cups Butter sweet
to taste Salt & pepper	6 each Apples

Instructions for Chicken Breast with Apples and Cider Cream Sauce

1. In a 2 quart saucepan, reduce cider to 1 cup, whisk in mustard and cream and reduce to 4 cups (or until thick)

2. Add seasonings and set aside (place in a bin-marie for service)

3. Dredge chicken in flour, shake off excess flour.

4. Heat 1 tbsp butter in skillet per breast. Add chicken and saute on one side for 5 minutes and on the other side until almost done. (3 minutes)

5. Place chicken breast in oven. Meanwhile, add remaining butter to pan and saute apples until tender.

6. Remove chicken breasts from oven, place on serving dish, and ladle cider sauce over chicken.

7. Garnish with sauteed apples (5 slices per portion). Place apples on top of chicken like shingles.

Main Ingredient: ChickenCuisine: American