Cider-Glazed Chicken & Hash
- SERVES
- 4
- COOK TIME
- 25 Min
Autumn means freshly picked apples, the aroma of cinnamon, and sweet potatoes so tasty, we wish this season lasted all year long. And to embrace all this goodness, we came up with a quick-as-a-wink skillet favorite that’s nothing less than Fall-tacular.
What You'll Need
- 1 stick butter, divided
- 1 (16.2-ounce) bag frozen sweet potato chunks
- 1 large apple, cored and cut into 1/2-inch chunks
- 1/8 teaspoon ground cinnamon
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 4 frozen boneless, skinless chicken breasts (no need to thaw)
- 3/4 cup apple cider
- 1 teaspoon Dijon mustard
What to Do
- In a large skillet over medium heat, melt 4 tablespoons butter; add potatoes and cook for 5 minutes, stirring occasionally. Add apple, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and continue to cook for 10 to 12 minutes or until potatoes are tender and begin to brown.
- Meanwhile, in another large skillet over medium heat, melt 3 tablespoons butter; add chicken and cook for 8 to 10 minutes per side or until no longer pink in center; remove to a plate.
- In the same skillet over medium-high heat, add apple cider and Dijon mustard and cook for 5 to 7 minutes or until liquid is slightly thickened. Stir in remaining 1 tablespoon butter and heat until butter is melted. Place chicken back into skillet, sprinkling with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and heat for 2 minutes. Spoon glaze over chicken and serve with potatoes.
Test Kitchen Tip
When it comes to the type of apples, that’s up to you. If you like your apples a little more tart, use a Granny Smith, or if you're feeling more All-American, we suggest using a Gala or McIntosh.