Apple Cider Chicken: ( ADAPTED FROM COOKING LIGHT ON LINE RECIPES – 2/29/12)
There are SOOO many ways to cook chicken. Thankfully! We love chicken – and its a good leftover dish too. Here you can use up those extra bottles of Apple Cider that you have lying around ( I always seem to buy more than we use). Kids love this recipe for its salty sweet flavor – come to think of it – adults do too! I subscribe to Cooking Light – on line – amazing recipes of all kinds lowish in calories. Remember to put on great music while you play in the kitchen with the children and food! Try out – The Silly Kwela! Silly Kwela SampleThat will get you dancing!
Ingredients:
- 2 tablespoons of butter
- 1 pound chicken breast cutlets – skinless and boneless (about 4 cutlets)
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup refrigerated apple cider ( sparkling or flat will both do)
- 1 teaspoon Dijon mustard
- 1/4 cup chopped macadamia nuts ( here are some fresh ones from our Little Farm!)
- 2 tablespoons chopped fresh flat-leaf Italian parsley
- Brown Rice enough for four people
- Lemon Wedges one per person
Preparation
1. Cook rice according to package directions in a small saucepan, omitting salt and fat; drain. Children can learn to do this – its good teaching to let them measure carefully and topple things into saucepans ( they love doing that!)
2. While rice cooks, melt 1 teaspoon butter in a large heavy flying pan over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. The trick here is NOT to over cook or the breasts will become dry and rubbery.
3. Remove from pan.
4. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy.
5. Add chicken to pan, turning to coat. Remove from heat; set aside.
6. Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently.
7. Add rice and the remaining 1/2 teaspoon salt; toss well to coat.
8. Serve rice with chicken. Sprinkle with parsley. The children can do the sprinkling!
9. I like to add a squeeze of fresh meyer lemon juice to this dish just before serving or serve it with a lemon wedge on each plate. Just seems to bring out the lovely flavors!
