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Chicken with Apples and Cider Vinegar Sauce
This easy, pantry-friendly sauté was inspired by poulet à la Normande, a classic braise from Normandy, the apple region of France. The recipe pairs boneless chicken breasts with crisp apples, tangy cider vinegar and rich butter that rounds out the flavors. Chicken breasts run the gamut in terms of sizing. The timing here is based on 6-ounce portions. If yours are larger, add a few minutes of cooking time to get them to the proper temperature.
4
Servings
45 minutes
Ingredients
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4
6-ounce boneless, skinless chicken breasts, patted dry
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Kosher salt and ground black pepper
Directions
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01Season the chicken on all sides with salt and pepper. In a 12-inch skillet over medium-high, heat the oil and 1 tablespoon butter. When the butter begins to foam, add the chicken and cook until golden brown on the bottom, about 3 minutes. Flip, reduce to medium and cook until lightly browned on the second sides, 2 to 3 minutes. Using tongs, transfer to a large plate.
Reviews
September 11, 2026
excellent
great with challah to sop up te sauce. I used boneless thighs, worked great, thanks
January 2, 2023
Easy and tasty
This was very easy and quick, and had great flavor. Suprising considering the simple prep and ingredient list. I started the chicken and then prepped the rest of the ingredients, no prep cooking prep needed.
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