Description
Make flavorful Apple and Sage Butter Chicken with Cider Pan Sauce, a cozy, aromatic meal perfect for fall-inspired dinners.
Ingredients
- 4 boneless, skinless chicken breasts
- 8 slices prosciutto
- 2 small apples, thinly sliced
- 10 fresh sage leaves
- 4 tbsp unsalted butter, divided
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 cup apple cider
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
- 1 tbsp chopped fresh parsley
Instructions
1. Prepare the chicken.
Season chicken breasts with salt and black pepper. Lay two slices of prosciutto on each breast and top with a few apple slices and fresh sage leaves.
2. Secure the bundles.
Carefully fold the chicken over the filling or keep flat and wrap the prosciutto tightly around the chicken.
3. Sear the chicken.
Heat olive oil and 2 tablespoons butter in a skillet over medium heat. Sear chicken on both sides until golden, about 3–4 minutes per side.
4. Add the apples.
Add any remaining apple slices to the pan and cook until softened.
5. Make the sauce.
Pour in apple cider, Dijon mustard, and apple cider vinegar. Bring to a simmer, scraping the brown bits from the pan.
6. Finish with butter.
Reduce heat to low and whisk in remaining butter until the sauce thickens slightly.
7. Serve.
Garnish with fresh parsley and spoon cider pan sauce over the chicken.
Notes
Use crisp apple varieties like Honeycrisp or Pink Lady for best texture.
Do not overcrowd the pan; cook in batches if necessary.
Sauce thickens more as it cools; adjust with a splash of cider if needed.