How To Make Chicken & Cider Fricassée with Parsley Croûtes
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to season
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup apple cider
- 1 cup chicken broth
- 1 tablespoon dijon mustard
- 1 tablespoon flour
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 4 slices of crusty bread
- 2 tablespoons butter, melted
Instructions
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Season the chicken breasts with salt and pepper on both sides.
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Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook until browned on both sides. Remove from the skillet and set aside.
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In the same skillet, add the diced onion and minced garlic. Cook until onions are translucent.
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Add the apple cider to the skillet and bring to a simmer. Cook for 5 minutes to reduce slightly.
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Stir in the chicken broth, dijon mustard, and flour. Cook for another 5 minutes until the sauce has thickened.
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Add the chicken breasts back into the skillet and simmer for an additional 10-15 minutes, until chicken is cooked through.
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While the chicken is simmering, preheat the oven to 375°F (190°C). Place the slices of bread on a baking sheet and brush with melted butter. Sprinkle with chopped parsley and bake for 8-10 minutes, or until the bread is toasted and crispy.
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Serve the chicken fricassée with a spoonful of sauce, topped with a parsley croûte.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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