19/12/2023
Apple Bourbon Chicken Skillet
Ingredients
• 1 tbsp. unsalted butter
• 3 tbsp. extra-virgin olive oil, divided
• 1 small red onion, thinly sliced
• 1 Granny Smith apples, thinly sliced
• 1/2 tsp. kosher salt, plus more
• 3 boneless, skinless chicken breasts (about 2 lb. total)
• Freshly ground black or white pepper
• 2 tbsp. spicy mustard
• 1/4 tsp. paprika
• 1/2 c. bourbon
• 1 c. low-sodium chicken stock
• 1 c. heavy cream
• 2 oz. finely shredded extra-sharp white cheddar (about 1 c.)
• Thyme sprigs, for serving
Directions
Step 1
In a 10" skillet over medium heat, heat butter & 1 tbsp oil until butter is melted. Add onion & apples; season with 1/2 tsp salt. Cook, stirring occasionally, until onions begin to wilt & apples are softened & lightly golden, about 6 minutes. Transfer to a plate.
Step 2
Slice chicken through the thickest side all the way through to create 6 thin cutlets; season with salt & pepper.
Step 3
In same skillet over medium-high heat, heat remaining 2 tbsp oil. Working in batches if needed, cook chicken, turning occasionally, until golden brown & an instant-read thermometer inserted into thickest part registers 165°, 4 to 5 minutes per side. Transfer to plate with onions & apples.
Step 4
In same skillet over medium heat, cook mustard & paprika, stirring, until warmed through, about 30 seconds. Add bourbon & cook, whisking and scraping up browned bits, until liquid reduces, thickens, and no longer smells like alcohol, about 1 minute. Add stock and bring to a simmer. Cook, stirring occasionally, until reduced by half, 3 to 4 minutes.
Step 5
Reduce heat to medium-low and stir in cream and cheese until cheese melts and liquid comes to a gentle simmer. Increase heat to medium & cook, stirring occasionally, until slightly thickened, 3 to 5 minutes.
Step 6
Return chicken, onions, & apples back to pan & continue to cook, tossing, until warmed through, 2 to 3 minutes more; season with salt, if needed. Top with thyme (if using).
💗 ➠ 🍷😋
