Back to School

ImageImageOftentimes spring can be the busiest time of year in school.  This week, my brothers and I went back to school from a break.  It is always tough for me to go back to school from a break because I can’t spend as much time as I would like in the kitchen cooking or baking.  

Just like most school or work routines there is limited time in the morning and late afternoon, leaving little time to make dinner. Even though it might be more of a challenge to cook dinner under the clock, you can still make something delicious and homemade. 

This apple cider chicken is a dinner that I have made for my family a few times.  It is the perfect meal to make if you are short on time. You can even make it all in one skillet.  I used a cast iron skillet, which allowed me to make the dish and then keep it warm in the oven until everyone in my family was home. However, you can use any kind of skillet or pan as long as it is large enough to accommodate all the ingredients.  

I paired this chicken with  brown rice, but it would be excellent alongside roasted potatoes or pasta.  ഀ Here’s the recipe I used the other night. 

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Apple Cider Chicken

Yields 4-6 servings

Ingredients

6-8 small breasts of chicken (or 3-4 halves)

2 Tablespoons of butter

1 Tablespoon of olive oil

1 large shallot (peeled, chopped in long thin slices)

2 cloves of garlic (peeled, smashed)

2 Granny Smith apples (peeled, cut in thin slices)

2 teaspoons of dried thyme

1 teaspoon of sugar

1 lemon (zested, thinly sliced)

3/4 c. apple cider

1/4 c. Parsley (finely chopped)

Salt and pepper

Directions

Heat up butter and olive oil in your skillet over medium heat.  In the meantime clean your chicken breasts and season with lemon zest, salt and pepper.  Then place the chicken in the skillet.  Cook until browned on either side (3-4 minutes).  At this point the chicken will not be cooked through!

Remove the partially cooked chicken from the skillet, place on a plate and tent with aluminum foil.  Add the onions, garlic cloves, apples, and lemon to the skillet and cook for 3-4 minutes or until the onions become translucent and the apples begin to soften.  Season the ingredients with thyme, sugar, salt and pepper.

Next, add the apple cider to the pan and cook for another 2-3 minutes.   Afterwards once it’s done cooking add the chicken back into the skillet and reduce the heat to low.  Cook for 7-10 minutes until the chicken is cooked all the way through.

Top with freshly chopped parsley and serve. Enjoy!