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