Time 26m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest. Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve. Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Time 20m Yield about 1 cup Number Of Ingredients 3 Steps:
Reduce the apple cider in a saucepan over medium-high heat until it’s thick and coats the back of a wooden spoon, 10 to 15 minutes. Stir in the cream and salt and cook until it reaches the desired consistency, an additional 2 to 3 minutes.
Time 35m Yield 6 serving(s) Number Of Ingredients 5 Steps:
In a saucepan over medium-high heat, bring the cider to a boil and let boil until it’s reduced down to 1/2 cup. Now whisk in the mustard and cream; season with cayenne, salt, and pepper. Continue boiling until this mixture reduces down to 1/2 cup. Remove from heat and keep warm until ready to serve. You could prepare this in advance and reheat gently when it’s needed. I have made this sauce only once–I don’t know why I haven’t made it since–and I was impatient and did not let it reduce the second time all the way down to 1/2 cup; it was still rich, luscious and very, very yummy.
Time 5m Yield 1 cup. Number Of Ingredients 7 Steps:
Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.
Time 55m Yield 4 Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F (190 degrees C). Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider. Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.
Time 7m Yield 2 cups Number Of Ingredients 7 Steps:
Mix sugar, corn starch, cinnamom and nut meg. In sauce pan cook cider and lemon juice until boiling. Add dry ingredients. Boil and stir 2 minutes until thick. Remove from heat and stir in butter. Stir until melted.
Time 45m Yield 12 Number Of Ingredients 6 Steps:
Combine the apple cider, sugar, cinnamon sticks, orange zest, and cloves in a large saucepan. Bring to a boil over high heat. Turn heat to low; simmer until sugar is dissolved and the flavors are blended, 10 to 15 minutes. Stir cranberries into the saucepan, turn heat to high, and bring to a boil. Cook, stirring constantly, until cranberries begin to pop, 5 to 10 minutes. Reduce heat to low, and cook until sauce begins to thicken, about 5 minutes. Remove cinnamon sticks and cloves. Pour into shallow dish to cool and serve.
Time 2h45m Yield 10 servings (1 cup sauce). Number Of Ingredients 8 Steps:
Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Cover and bake at 325° for 2 hours., Meanwhile, in a large saucepan, combine the cider, honey, vinegar and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring frequently. Stir in the butter, chili powder and apple pie spice. Set aside 1 cup for serving. , Cook the remaining sauce until thickened; spoon over ham. Bake, uncovered, until a thermometer reads 140°, 30-35 minutes longer. Warm reserved sauce; serve with ham
More about “apple cider sauce recipes”
Yield Makes 6 servings Number Of Ingredients 11 Steps:
Preheat oven to 425°F. Pat tenderloins dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. (If the handle of your skillet is not ovenproof, wrap handle in a triple layer of foil, shiny side out.) Transfer skillet to upper third of oven and roast until a thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing. While meat is standing, heat butter in same skillet (handle will be hot) over moderately high heat until foam subsides. Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate, then add chicken broth and cider to skillet. Bring to a boil over high heat and meanwhile whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove from heat and stir in vinegar, measured salt and pepper, and any juices that have accumulated on platter. Cut meat into 1/2-inch-thick slices and serve topped with apples and sauce.
