Ingredients
- 4 slices (4 ounces) bacon (coarsely chopped, about 1 cup)
- 1 pound skin-on boneless chicken breasts (4 breasts)
- Salt & freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 cup thinly sliced onions (about half a small onion)
- 1/2 cup dry sherry
- 1 cup apple cider
- 1/2 cup heavy cream
- 1 sliced (6 ounce) apple (red crisp, about 2 cups)
- 1 tablespoon chopped fresh thyme
How to Make
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Step 1: Cook bacon in a large skillet over medium heat until crisp, about 8 min. Transfer to paper towels, reserving rendered bacon fat in the skillet. Season the chicken on all sides with salt & pepper. Dredge the chicken w/flour, shaking to remove the excess. Cook the chicken in the reserved bacon fat over medium heat until it is golden brown & nearly cooked through, about 6 min per side. Remove the chicken from the skillet & keep it warm while you prepare the sauce.
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Step 2: Cook the onions in the skillet until they are soft & translucent, about 6 min. Add the sherry & simmer to reduce it slightly. Add the cider & simmer until reduced by half, about 5 min. Add the apples, thyme & cooked bacon to the sauce & stir to combine. Stir in the cream & add the chicken breasts w/any juices that may have collected to the skillet. Simmer until the chicken is fully cooked, about 5 added min.
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Step 3: NOTE: IMO fresh mushrooms would make a lovely addition to this recipe.
Tips & Variations
- No special items are required.
We hope you enjoy this recipe!
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