- 12 chicken tenderloins
- 3/4 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 apple, cored and cut into 3/4-inch wedges
- 1 cup chopped onion
- 1 sprig fresh thyme
- 1 cup apple cider
- 1 cup heavy whipping cream
- 1 tablespoon Dijon mustard
- Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper, sprinkling evenly on both sides.
- Place flour in a small bowl. Dredge chicken in flour, lightly coating both sides. Shake gently to remove excess flour.
- In a large skillet, heat oil over medium-high heat. Add butter and let melt. Add chicken tenders. Reduce heat to medium, and cook for 2 to 3 minutes per side, or until golden-brown and cooked through.
- Transfer chicken tenders to a plate, and tent loosely with foil. Place in oven set on lowest setting to keep warm.
- Place skillet with drippings over medium-high heat. Add apple wedges, onion, and thyme, and cook for 3 minutes, or until apple wedges start to soften.
- Stir in apple cider, and bring mixture to a rolling boil. Continue boiling, stirring constantly, until cider is reduced by half, about 2 to 3 minutes.
- Stir in whipping cream and mustard. Cook over medium heat, stirring constantly, until sauce is thick and bubbly, and apples are tender, about 2 to 3 minutes. Season with remaining salt and remaining pepper.
- Serve sauce over chicken tenders.
Photo by Getty Images/travellinglight
Yields 4 servings.
For more delicious apple recipes, see Apple Recipes From the Autumn Harvest.
Traci Smith is a Capper’s Farmer editor. She enjoys doing crafts and DIY projects, hanging out with her Labrador retrievers, and trying new recipes.