I hope you all had a wonderful Christmas and now we are gearing up to go into New Year’s Eve! Guess what though? This is probably the time when I should share another great party food for new year’s, but I am partied out!
I’m ready for healthy food, yes, healthy.
In food blogging world, the baking and festivities begin a month in advance at least, so about middle of December, I was ready for healthy foods again. So, if you are looking for party foods, don’t fear…check out this list of Party Foods!
For all the rest of you, I am sharing my latest chicken recipe, Cider Glazed Chicken.
Last week in the midst of all the festivities we had an evening where we needed a quick dinner. I had been eying this Cider Glazed Chicken on Cooking Light for a few weeks now, so I knew I was going to try it. This is the perfect example of a pantry style meal.
The original recipe calls for refrigerated cider; however, I used the packets of cider and just heated them up with warm water. It worked like a charm!
I also omitted the pecans. The sound of pecans sounds absolutely amazing and I highly suggest it; however, I can’t eat pecans, so they had to go. Sad day.
This meal though did not disappoint and it was so light. I was able to use only 1 Tbsp of butter, which cut down the fat significantly.
Although I made several changes, the base recipe was the same and it was absolutely delicious. The chicken was moist and had a fragrant cider taste but not overpowering.
Now are you ready to take a break from the party and enjoy a light meal?
Cider Glazed Chicken
- 1 Cup Rice Cooked
- 1 Tbsp Butter
- 1 Lb Chicken Breast About 2 Chicken Breast, halved
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 1/2 Cup Apple Cider
- 1 Tsp Dijon Mustard
- Dried Parsley
- 1. Cook the rice or have it cooked and set aside to garnish later.
- 2. In a large skillet, melt 1 Tbsp of Butter on medium heat.
- 3. Sprinkle the chicken with a dash of salt and pepper, then place in the skillet.
- 4. Let the chicken cook 3-5 minutes on both sides or until done.
- 5. Mix together the cider and mustard then pour over the chicken.
- 6. Let this simmer for about 10-15 minutes until the chicken is browned and the cider is soaked into the chicken. Be sure to turn chicken over about 1/2 way to avoid it burning or overcooking.
- 7. Serve chicken on top of rice and sprinkle with parsley.
did you make this recipe?
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Adapted from: Cooking Light
Happy New Year!
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