Cider-Sauteed Chicken Breasts

Recipe By: Linda Jibson
Serving Size: 4

• 1 small` apple, green , tart-granny smith
• 3 Tablespoons flour
• 1/2 Teaspoon salt
• 1/4 Teaspoon pepper
• 1/4 Teaspoon cinnamon
• 4 chicken breasts, boneless
• 1 Tablespoon butter
• 2 Tablespoons olive oil or vegetable oil
• 1/4 Cups apple juice
• 1/2 Cup raisins
• 2 Tablespoons half-half

Cut the unpeeled apple into small cubes or dice and set aside. In a shallow bowl, combine the flour, salt, pepper and cinnamon. Dredge the chicken in the seasoned flour and reserve any excess dredging mixture.In a large skillet, melt the butter in the oil over medium-high heat until hot but not smoking. Add the chicken and saute until golden all over, about 3 minutes per side. Remove the chicken to a plate.Add the reserved dredging mixture to the drippings in the skillet and cook it, stirring constantly, until it is a light golden color, 2 to 3 minutes. Add 1/4 cup of the cider and stir until the sauce is smooth. Stir in another 1/2 cup and check the consistency of the sauce. If youw ould prefer a thinner sauce, add up to 1/2 cup more cider.Bring the sauce to a boil over medium-high heat. Return the chicken to the skillet and add the diced apple and the raisins. Cover, reduce the heat to medium-low and simmer for 5 minutes. Turn the chicken over and simmer, covered, until the chicken is tender and opaque throughout, about 5 minutes longer. Remove the chicken to a plate.Stir the cream into the sauce in the pan. To serve, top each chicken breast with some of the sauce, diced apple and raisins.