Sautéed Chicken Breast with Shallot and Cider

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5 from 1 vote

Sautéed Chicken Breast with Shallot and Cider

One skillet chicken recipes are a saving grace, and this one for how to sauté chicken breast with shallot and cider is on tonight's menu!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American, Northern

Servings: servings

Author: Jenny DeRemer

Cost: $1.92 per serving

Ingredients

for the chicken

2 very large boneless, skinless chicken breasts rinsed and pat dry between paper towles
1 large egg lightly beaten
1 cup Italian-style breadcrumbs
2 tablespoons olive oil
1 teaspoon Kosher salt
½ teaspoon black pepper

for the shallot cider sauce

3 large shallots rough chopped
3 cups apple cider NOT apple juice; warmed to lukewarm temperature
1 cup chicken stock homemade if you have some
2 tablespoons thyme fresh; destemmed
½ teaspoon red pepper flakes or more to taste
1 tablespoon salted butter
Kosher salt to taste
black pepper to taste

for the creamy polenta

1 cup cornmeal polenta NOT instant or quick cooking
1 large shallot diced fine
1 tablespoon olive oil
2 tablespoons salted butter divided
3 ½ cups chicken stock
½ cup heavy cream
½ teaspoon Kosher salt
¼ teaspoon black pepper
½ cup Parmesan cheese

optional

1 -2 tablespoons Boursin cheese or flavored goat cheese

Instructions

for the chicken

Lay one chicken breast on a flat surface. Using a large, sharp kitchen knife, place one hand atop the chicken to keep it in place and cut the breast lengthwise with the other. Repeat with second chicken breast.
Separate the halves and place between two sheets of plastic film. Use the flat side of a meat mallet to flatten the chicken to about 1/2-inch. Sprinkle both sides with Kosher salt and black pepper.
Lightly beat an egg in a pie dish. In a second pie dish, pour in about a cup of breadcrumbs. Using one hand, grab a cutlet, dip both sides in the egg and let the excess drip back into the pie dish. Next, dredge both sides of the egg-coated cutlet in the breadcrumbs, pressing the breadcrumbs into the coating. Place on a wire metal rack like a cooling rack and let stand 2-3 minutes.
To a large heavy skillet, add olive oil and heat to shimmer. Add the cutlets to the pan being careful not to crowd. Allow the cutlets to sear undisturbed for 1 to 2 minutes before flipping. Use a thermometer inserted into the thickest part of the breast to get a temperature read. You're looking for around 155°F.
Remove the cutlets carefully to a plate. Cover with aluminum foil to keep warm.

for the shallot cider sauce

In the same pan you sauteed the chicken, add a tablespoon of additional olive oil if the pan is looking dry. Bring to a shimmer over medium heat. Add the shallots and reduce the heat slightly. You are looking for at first translucency, about 2-3 minutes, then a light golden color, about 4-5 minutes, but definitely NOT a fried shallot.
Warm the cider in the microwave at 30-second intervals until lukewarm to the touch. Add the warm cider to the shallots and increase the heat to medium-high. Use the back of your spoon to scrape up the fond that has accumulated on the bottom of the skillet. Add chicken stock, fresh thyme, red pepper flakes, Kosher salt, and black pepper. Reduce the heat to medium, add in a tablespoon of salted butter, and cook to reduce by about half stirring frequently.

for the creamy polenta

Add olive oil and a tablespoon of salted butter to a small saucepan and heat. Next add diced shallots and cook until golden, about 3-4 minutes.
Add in the dry polenta all at once immediately followed by the chicken stock, whisking vigorously. You may need to add additional stock as the polenta cooks if it appears it's dry or you are having trouble whisking. Remember though, we want it thick, just not too thick. Add the heavy cream, butter, Kosher salt, black pepper, and grated Parmesan cheese whisking as you incorporate. TASTE FOR SEASONING AND ADD IF REQUIRED. Optional: add a tablespoon or more to taste of a flavor goat cheese or Boursin and whisk into the polenta until melted.

blanket the chicken

Gently transfer each cutlet to the warm sauce. Add all juices that accumulated on the plate to the sauce. Use a wide spoon to spoon some of the cider reduction over the chicken, reduce the heat to low, and cover. Using your instant-read thermometer, recheck the temperature of the thickest part of each breast after just a few minutes. You are looking for 165°F.

to plate this dish

Ladle a healthy serving of polenta onto a plate. Place a single perfect cutlet atop and slightly askew the polenta. We want to see that rich, golden 'corn miracle' beneath the chicken. It's the PERFECT teaser. Now use a wide spoon to hit the dish with heaps of pan sauce. I like to offer fresh Parmesan tableside and garnish with additional fresh thyme. Prepare your favorite salad and dinner is served.

Notes

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.

Substitute fresh chopped sage for the thyme if preferred.

Make Ahead by 1 day by cutting and pounding the chicken to 1/2-inch thick. Coat in the egg and breadcrumbs and place into a parchment-lined airtight container with a tight-fitting lid. Refrigerate until ready to sauté. The pan sauce and polenta are not successful made ahead and reheated.

Store Leftovers in a parchment-lined airtight container with a tight-fitting lid. Reheat over low, gentle heat in a sauté pan or microwave.

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