Description
A comforting and elegant Chicken Fricassee with tender chicken breasts, sweet and slightly tart apples, and a creamy apple cider sauce infused with fresh thyme and chives. This skillet-cooked dish offers a beautiful balance of savory and fruity flavors in under an hour, perfect for a satisfying weeknight dinner.
Ingredients
Chicken
- 1½ pounds boneless skinless chicken breasts (2 large), or chicken tenderloins
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
Cooking Fats
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
Produce
- 2 Honeycrisp, Fuji, or Gala apples, cored and cut into ¼-inch (6-mm) thick slices (do not peel)
- 1 medium yellow onion, finely chopped
- 2 teaspoons minced fresh thyme (or ¾ teaspoon dried thyme)
- 1 tablespoon minced fresh chives
Liquids & Seasonings
- ¾ cup apple cider
- ¾ cup chicken broth
- ¾ cup heavy cream
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt (for seasoning apples)
- ¼ teaspoon black pepper (for seasoning apples)
- Heaping ¼ teaspoon salt (for onions)
- ¼ teaspoon black pepper (for onions)
Instructions
- Prepare the Chicken: Slice the chicken breasts horizontally to make four flat fillets; if using tenderloins, gently flatten them to an even ½-inch thickness. Pat dry with paper towels, then season all over with 1 teaspoon salt and ½ teaspoon pepper. Spread flour in a shallow dish, dredge the chicken in the flour coating evenly, then shake off excess and place aside.
- Cook the Apples: In a 12-inch nonstick skillet over medium-high heat, melt 1 tablespoon butter with 1 tablespoon oil. Add apple slices, season with ¼ teaspoon salt and ¼ teaspoon pepper, and cook, stirring occasionally, until lightly browned and softened, about 6 to 8 minutes. Remove apples to a plate and set aside.
- Brown the Chicken: In the same skillet, melt remaining 1 tablespoon butter with remaining 1 tablespoon oil over medium-high heat. Add chicken and cook about 2 minutes per side, until lightly browned but not fully cooked through. Remove chicken to another plate and set aside.
- Sauté Onion and Thyme: Add chopped onion, thyme, a heaping ¼ teaspoon salt, and ¼ teaspoon pepper to the skillet. Cook over medium heat, stirring occasionally, until the onion is softened and browned, about 4 to 5 minutes.
- Deglaze and Reduce: Pour in apple cider and chicken broth, increase heat to high, and bring to a boil. Let the liquid cook uncovered until reduced by about half, approximately 5 minutes.
- Add Cream and Thicken Sauce: Add heavy cream and bring back to a boil. Cook until sauce thickens slightly, 2 to 3 minutes.
- Simmer Chicken: Return chicken along with any juices accumulated on the plate to the skillet. Reduce heat to low and simmer uncovered until chicken is cooked through, about 2 to 3 minutes.
- Finish and Serve: Stir in apple cider vinegar and cooked apples. Taste the sauce and adjust seasoning if needed. Spoon sauce and apples over the chicken, sprinkle with fresh chives, and serve immediately.
Notes
- Using chicken tenderloins is a convenient alternative to splitting chicken breasts and ensures quick, even cooking.
- Do not peel the apples; their skin adds texture and nutrients.
- Avoid pre-sliced chicken breasts as they are usually too thin and may require cooking in multiple batches.
- Use a nonstick skillet for best results and easier cleanup.
- Fresh thyme adds brightness, but dried can be substituted in smaller quantity if needed.
- The sauce can be adjusted by varying cream or cider quantities for richness or tang.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-American
