Main dish

Hard Cider-Sauced Chicken Scaloppine

Serve over egg noodles or orzo.

1 1/2 pounds thinly sliced chicken cutlets, 1/4- to 1/2-inch thick

Salt and freshly ground pepper

1 1/2 tablespoons olive oil

1 medium onion, cut into 1/4-inch dice (1 cup)

1 large rib celery, cut into 1/4-inch dice (3/4 cup)

1 medium sweet, crisp apple, such as Honey Crisp, peeled, cored and cut into 1/4-inch dice (1 cup)

1 cup homemade or no-salt-added chicken broth

1 1/2 cups (one 12-ounce bottle) hard cider

1 tablespoon Dijon-style mustard, or more to taste

1 tablespoon light or dark brown sugar, or more to taste

2 teaspoons cornstarch

2 tablespoons chopped parsley, for garnish

Season the chicken with salt and pepper to taste.

Heat 1 tablespoon of the oil in a large sauté pan or skillet over medium-high heat. Add as many chicken cutlets as will fit comfortably, working in batches to keep from crowding the pan or skillet. Cook for 2 to 3 minutes, until the first side is nicely browned. Turn them over and cook for 3 to 4 minutes or until the cutlets are cooked through. Adjust the heat as necessary to keep the pan hot but not smoking. Transfer the cooked chicken to a platter as you work.

When all of the cutlets are cooked, add the remaining 1/2 tablespoon of oil to the pan along with the onion and a pinch of salt. Cook over medium heat for 3 to 4 minutes, until the onion has softened. Add the celery and apple; cook 3 to 4 minutes, stirring once or twice, until the celery is tender.

Whisk in the broth and 1 1/4 cups of the hard cider, the mustard and brown sugar. Increase the heat to medium-high. Once the mixture comes to a boil, cook for about 5 minutes, stirring a few times, until it has reduced by half.

Dissolve the cornstarch in the remaining 1/4 cup cider to form a slurry. Add it to the pan, whisking to incorporate and slightly thicken the sauce.

Return the chicken cutlets and any accumulated juices to the pan and reduce the heat to low. Allow them to warm through for 3 or 4 minutes, turning to coat them evenly.

Divide the chicken and sauce among individual plates. Garnish each portion with parsley. Makes 6 servings.

Source: Stephanie Witt Sedgwick

Per serving: 210 calories, 5 g fat (1 g saturated fat), 70 mg cholesterol, 27 g protein, 11 g carbohydrates, 190 mg sodium, 0 g dietary fiber, 7 g sugar.