Apple Cider Chicken Breast

'Tis the season for having apple cider in stores! Looking for another use for the apple cider than just making a festive drink? I've got the perfect (and healthy) recipe for you.

Apple Cider Chicken Breast:

2 Boneless/ Skinless Chicken Breast

1 apple

A handful of baby carrots (or 1 full size carrot)

Fresh Thyme

Bay leaves

Salt & Pepper

Olive Oil

Start Off with drizzling the bottom of a frying pan with Olive Oil over Medium- High Heat

While the Olive Oil is heating in the pan, Season the chicken breasts with a pinch of salt and freshly ground pepper on each side

Place the Chicken Breasts in the pan to sear them on both sides, they should look like this:

Once chicken breasts are seared on both sides, remove them from the skillet, and put them on a plate off to the side. Then take the sliced apples and carrots as well as the bay leaves, and thyme and put them in the skillet. Sprinkle them with about 1 1/2 Tablespoons of Flour. If there is not much oil left from the chicken, add a little extra olive oil to make sure the veggies have soaked up the flour.

Then Pour in Apple Cider ( about 3 Cups) or until the pan is about half full . Let it soak in, and evaporate while turning occasionally with a wooden spoon. ( about 10 minutes) The apple cider should thicken a bit.

Once the apple cider is thickened, add the chicken and cook on each side for about 10 minutes.

Depending on the thickness of the chicken breasts the cooking times will vary, but the best way to tell if it's done is by using a meat thermometer. Chicken is done when it's at least 165 degrees.  Once it's done, put it on a plate, and you've got a delicious chicken breast with an apple/carrot glaze.