Ingredients
Chicken and sauce
- 4 boneless skinless chicken breast cutlets 680 g total, approximately ½ inch thick
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 30 g shallot finely chopped
- 240 ml unspiced nonalcoholic apple cider not hard or mulled cider
- 120 ml unsalted chicken broth
- 15 g Dijon mustard 1 tablespoon
- 15 ml apple cider vinegar 1 tablespoon
- 1 teaspoon dried thyme
- 14 g butter
- as needed water to loosen sauce
Equipment
- 1 Large skillet
- 1 Tongs
- 1 Knife and cutting board
- 1 Measuring cups and spoons
- 1 Instant-read thermometer
- 1 Clean plate
Instructions
Brown, simmer and finish
- Pat the cutlets dry and ensure they are about ½ inch thick throughout. Season both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Brown cutlets without crowding for 3–4 minutes per side, working in batches if necessary. Transfer to a plate; they may not yet be fully cooked.
- Reduce heat to medium. Soften shallot for 1–2 minutes, moving the pan briefly off heat if too hot.
- Add cider, broth, Dijon, vinegar and thyme. Scrape up browned, not blackened, bits. Simmer 4–6 minutes to begin reducing.
- Return chicken and accumulated juices. Simmer gently 3–6 minutes, turning as needed, until every cutlet reaches 165°F (74°C) at its thickest part. Thickness affects timing.
- Move cooked chicken to a clean plate, not the unwashed plate used for partially cooked chicken. Reduce sauce briefly if thin, or loosen with water if concentrated.
- Remove from heat and stir in butter. Coat the chicken or spoon sauce over each portion, dividing evenly.
Nutrition
Serving: 1cutlet with sauceCalories: 263kcalCarbohydrates: 9.1gProtein: 41.4gFat: 7.8gSaturated Fat: 2.3gCholesterol: 129mgSodium: 461mgFiber: 0.2gSugar: 7.2g
Video
Notes
Thin cutlets support the timing; batches can take longer. Contains milk and mustard; check broth labels. Refrigerate within two hours, use within three days and reheat to 165°F (74°C).
Nutrition is an ingredient-based estimate per quarter batch including all sauce, excluding sides. Ingredient brands and portions vary. Estimated prorated U.S. ingredient cost is approximately USD 7.52 per batch, excluding tax, delivery and cooking energy.
Related video by Cook n’ Share includes apples and rosemary. This version uses shallot, thyme and Dijon, with no apple pieces or cream. Follow this card’s quantities and temperature cues.
