Chef's Quick Tips: Stew Leonard’s Chicken with Apple Cider

This week, Chef Bob Langkammerer from Stew Leonard's shows Tina Redwine how to make Stew Leonard’s Chicken with Apple Cider.

News 12 Staff

Sep 18, 2020, 3:50 PM

Updated 1,363 days ago

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This week, Chef Bob Langkammerer from Stew Leonard's shows Tina Redwine how to make Stew Leonard’s Chicken with Apple Cider.
Stew Leonard’s Chicken with Apple Cider
Ingredients
2 tablespoons vegetable oil
About 1 pound of Stew Leonard’s NAKED chicken breast cut into 4 halves
3 tablespoons unsalted Stew Leonard’s butter
1 tablespoon apple cider vinegar
3/4 cup Stew Leonard’s apple cider
1/2 cup low-sodium Stew Leonard’s chicken broth
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves
2 teaspoons salt
Freshly ground black pepper to taste
Directions
Preheat a medium to large skillet over medium-high heat and add oil
Season the chicken breasts with salt and pepper
Cook the chicken in the pan until meat is golden brown (about 4 minutes) before turning
Lower the heat to medium and add 1 tablespoon of butter.
Cook until a meat thermometer reads 160 degrees F (about 4 to 6 minutes)
Transfer the chicken to a plate and pour off any fat remaining in the skillet.
Over medium high heat, add the vinegar and deglaze (scrape) the pan with a wooden spoon before adding the cider and the broth
Bring to a boil and cook until it thickens to form a sauce, about 6 minutes
Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves
Return the chicken to the pan and adjust the seasoning with salt and pepper before serving


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