Prep Time 20 min
Cook Time 25 Min
Servings 4
Difficulty Easy

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/2 tsp. salt
  • all-purpose flour
  • 3 tbsps. Crisco® Pure Vegetable Oil
  • 2 cups apple cider or juice
  • 2 tsps. fresh lemon juice
  • 1 tsp. fresh chopped rosemary
  • 1/4 tsp. freshly ground black pepper
  • 1 tsp. all-purpose flour
  • 2 tsps. warm water
  • 1 cup heavy cream
  • 2 tbsps. chopped fresh parsley

Directions

  • Step 1

    SPRINKLE chicken with salt and lightly coat with flour. Heat oil in large skillet on medium-high heat. Cook chicken about 4 minutes per side or until browned. Add apple cider, lemon juice, rosemary and pepper. Reduce heat and cover skillet. Simmer 10 minutes or until internal temperature of chicken reaches 165°F. Remove chicken. Keep warm.

  • Step 2

    DISSOLVE flour in water. Blend into cider mixture in skillet, stirring constantly. Add cream, cooking until thickened and reduced by half. Stir in parsley. Return chicken to skillet. Heat about 2 minutes. Serve chicken with sauce spooned over top.

  • Step 3

    This recipe can be prepared up to a day in advance and refrigerated, tightly covered. Reheat, covered, over low heat before serving.

Serving size
(1 chicken breast)

  • Calories 510
  • Calories from Fat320g
  • Total Fat 36g
  • Saturated Fat 16g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 160mg
  • Sodium 460mg
  • Potassium 0mg
  • Total Carbohydrates 20g
  • Dietary Fiber 1g
  • Sugars 12g
  • Protein 27g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet