Chicken Sauteed in Apple Cider

  • Active Time 40m
  • Total Time 1h 15m

Makes 4 servings

La Cite is a restaurant in New York City. But its style is based on the classic bistros and brasseries of Paris. Following is one of my favorite dishes from La Cite, Chicken Sauteed in Apple Cider.


  • For the Sauteed Chicken:
  • 3 tablespoons vegetable oil
  • 1 small onion, chopped
  • 2 whole skinless, boneless chicken breasts, halved, fat removed
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon freshly ground white pepper, to taste
  • 3 cups apple cider
  • For the Caramelized Apples:
  • 3 Granny Smith apples
  • 2 tablespoons margarine
  • 1 tablespoon brown sugar
  • For the Vegetable Garnish:
  • 2 tablespoons vegetable oil
  • 2 cups small mushroom caps, brushed clean and stems removed
  • 1/2 tablespoon fresh thyme, or 1/2 teaspoon dried
  • 1 tablespoon margarine
  • 3/4 cup pearl onions, peeled and trimmed on the ends


For the chicken: In a large saute pan, heat 1 1/2 tablespoons of the vegetable oil over high heat. Add the onion and saute until transparent, about 3 minutes. Scrape the onion into a bowl and set aside.

In the same saute pan, heat the remaining 1 1/2 tablespoons of vegetable oil. Lightly dredge the chicken in flour and season with a pinch of freshly ground white pepper. Place the chicken in the saute pan and saute until golden, turning once, approximately 4 minutes per side. Add the apple cider and reserved sauteed onion to the pan. Reduce the heat and bring to a simmer, scraping up the brown bits. Continue simmering over low heat for 20 to 25 minutes, until cooked through, turning 2 or 3 times.

Core and peel the apples and cut into 1/4-inch slices. Set the apple pieces aside. Place the peels on top of the pieces of chicken for additional flavor and to keep the juices in while simmering.

For the vegetable garnish: In a second smaller saute pan, heat the vegetable oil over high heat. Place the mushroom caps in the oil, cap side down. Cook until the caps are very dark in color, about 6 minutes. Do not stir. Pour off the oil, if any, and add the white pepper and thyme. Stir to evaporate any remaining liquid. Remove the mushrooms and set aside. Add the margarine and the pearl onions to the pan. Cook over medium-high heat until the onions are browned, about 8 minutes. Return the mushroom caps to the pan and cook for 2 minutes more. Remove from the heat and cover to keep warm.

For the apples: In another medium saute pan, melt the 2 tablespoons margarine over high heat. Add the brown sugar and stir until well blended. When it starts to bubble, add the apples and saute for 4 to 5 minutes, until well wilted, tossing carefully to cook evenly.

When the chicken is cooked, remove it to a serving plate and cover loosely with foil. Increase heat and reduce the liquid, boiling for approximately 15 minutes. Strain the poaching liquid and skim off fat.

Make a nest of the caramelized apple slices on each plate, top with a chicken breast half and arrange the mushroom caps and pearl onions over the chicken. Pour a little of the strained juice on top to finish.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3815

nutrition information per serving

568 calories; 28g total fat; 68mg cholesterol; 193mg sodium; 52g carbohydrates; 3g fiber; 30g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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