- 2 Pounds of boneless skinless chicken breast (I used 4 breasts)
- 1/2 Cup of apple cider vinegar for marinade 1/3 cup of apple cider vinegar for sauce
- 4 Fresh rosemary sprigs
- 1 Tablespoon of whole grain Dijon mustard
- 1 Tablespoon of honey
- 3/4 cup of heavy whipping cream
- Salt and Pepper to taste
- 2 Tablespoons of Olive oil
- 1. This is my go-to recipe when I don't want to spend a bunch of time in the kitchen but craving a delicious chicken dinner. One great thing this recipe is it's only 6 ingredients and I always have these staples in the house. What I love about the apple cider vinegar recipe is that it's not your boring everyday chicken. The flavor has this amazing bold tang that is softened with heavy whipping cream and honey. I always marinate my chicken first thing in the morning before I go to work so the chicken has time to absorb all the flavors. Let the chicken marinate for 8 hours but if you are in a rush 1 hour will do. For this simple easy marinade place chicken in sealable plastic bag or bowl add 1/2 cup of apple cider vinegar with 2 sprigs of rosemary. Remove the rosemary sprigs from the stems and salt and pepper the chicken if using a bowl seal it with plastic wrap and place it in the fridge to marinate for 8 hours or overnight.
- 2. Pull the chicken out of the fridge 30 minutes before cooking so the chicken comes to room temp, this helps for overall even cooking. Don't skip this step if you want a golden sear on the chicken, remove the chicken from the apple cider vinegar and place the chicken on paper towels and blot dry so you don't see any wetness. Also remove any of the fresh rosemary that may have stuck to the chicken because the fresh rosemary will burn in the hot oil while you sauté the chicken.
- 3. Not only does the apple cider vinegar infuse great flavors into the chicken it also acts as a tenderizer so the chicken always comes out tender and moist. In a sauté pan add the olive oil and turn the pan onto medium high heat. When you see the oil start to shimmer add the chicken. I like to add the rounded side down first I call that the pretty side. When the chicken hits the pan do not move it around, do not touch for 4 or 5 minutes the chicken should release itself from the pan if it pulls back on you that means the chicken has not finished browning on that side. Depending on the size of the chicken breast they should take 5 to 7 minutes per side. Make sure the chicken is cooked to 165 degrees Fahrenheit before you remove it from the pan.
- 4. Remove the chicken from the pan and turn the heat down to low and add the 1/3 cup of apple cider vinegar and the 2 sprigs of fresh rosemary left on the stem. Step back when the apple cider vinegar hits the pan their will be a cloud of steam from the hot pan and it will have a strong vinegar smell so don't breath it in or your eyes will water, I have done that mistake many time. With a spatula scape up all the brown bits at the bottom of the pan that is flavor. Add the whole grain Dijon mustard that will act as an emulsifier and start to thicken up the apple cider vinegar. Then add the heavy whipping cream and stir to combine all the ingredients. Taste the sauce to see if it needs any salt. Then add the chicken back to the pan and spoon over the delicious sauce and let the chicken simmer for no more than 2 minutes on low. You should not see a heavy boil just a very low simmer with a few bubbles. Don't cook for long because the sauce could break, but with the fat in the heavy whipping cream it will be harder to break the Sause. I like to enjoy with my favorite stemmed vegetable or if you have time I love roasted sweet potatoes with this recipe