Apple Cider Chicken and Mushrooms recipe
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Ingredients
- 4 skinless, boneless chicken breast halves 1 pinch garlic salt, or to taste ground black pepper to taste 2 tablespoons butter, divided 1 tablespoon olive oil 1 pound mushrooms, sliced 2 cloves garlic, minced salt to taste 1 ¼ cups apple cider 4 slices Swiss cheese
Nutrition Info
- 383.2 caloriescarbohydrate: 16.3 gcholesterol: 105.9 mgfat: 20.1 gfiber: 1.2 gprotein: 34.9 gsaturatedFat: 10 gservingSize: -sodium: 287.4 mgsugar: 11.2 gtransFat: : -unsaturatedFat: : -
Directions Apple Cider Chicken and Mushrooms
Directions
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Season chicken all over with garlic salt and black pepper.
Melt 1 tablespoon butter and olive oil in a large skillet over medium heat, cook chicken in hot butter until browned, about 4 minutes per side. Transfer chicken to a plate.
Melt remaining butter in the same skillet, cook and stir mushrooms, garlic, salt, and black pepper together in hot butter until mushrooms are tender, 5 to 10 minutes. Pour cider into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until cider reduces, 3 to 5 minutes.
Return chicken to skillet, reduce heat to medium, cover the skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place 1 slice of Swiss cheese on each piece of chicken, cover the skillet with a lid, and cook until cheese melts, 1 to 2 minutes.