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Buttermilk Cider Chicken



8 chicken breast halves, boneless, skinless
1 cup buttermilk
1 tbsp butter
1 granny smith apple, core, cut in 8 wedges
1 red delicious apple, core, cut in 8 wedges
1 cup apple cider
1 cup chicken broth
1 cup whipping cream
1 flour
1 salt & pepper to taste
2 tbsp vegetable oil
2 tbsp fresh chives, chopped
3/4 cup pecans, coarsely chop, toast

Place chicken in single layer in glass baking dish. Pour buttermilk
over. Turn chicken to coat. Cover; chill overnight. Melt butter in
heavy skillet over medium high heat. Add apples and saute until
golden, about 5 minutes. Transfer apples to bowl. Add cider to same
skillet. Boil until cider is reduced to 1/4 cup, about 8 minutes. Add
broth and cream. Boil until liquid is reduced to sauce consistency,
about 15 minutes. (Apples and sauce can be made 1 day ahead; cover
separetely and refrigerate.) Drain chicken. Place flour in bowl.
Season flour generously with salt and pepper. Coat chicken with
flour. Heat oil in a large heavy skillet over medium heat. Add
chicken and cook until browned and cooked through, about 5 minutes
per side. Transfer to plates. Add apples to same skillet and reheat
over medium heat. Divide among plates. Add sauce to same skillet and
reheat. Stir in chives. Season to taste with salt and pepper. Pour
sauce over chicken. Sprinkle with pecans.





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