Seared Chicken with Apple Cider Pan Sauce</a>

A Perfect Fit’s own, Chef Trent, curated this flavorful dish for our Fall menu. He recommends pairing with a fall salad and roasted beets.

We hope that you enjoy this high protein, healthy recipe it as much as we do!

Yield: 6 Servings

Combine honey, salt and water in a large bowl. Whisk until ingredients dissolve. Add chicken and store for a minimum of 30 minutes in brine. Store in refrigerator.
Preheat oven to 350F. Add 1 tbsp of the oil to, preferably, a stainless steel pan and place on High heat. Remove chicken from brine and pat dry. Once the pan is hot, oil should almost reach the smoke point, add the chicken breast.
Cook until the outside reaches a golden brown and the chicken lifts easily from the pan, roughly 4 minutes. Flip and continue continuing the other side.
Once the chicken has reached the appropriate coloring remove it from the pan and place on a parchment lined sheet tray. Add the tray to the preheated oven and set a timer for 20 minutes.
Return the chicken pan to the stove and add the remaining ½ tbsp of oil. Heat on Medium-High. Once hot add the shallots and cook until they are translucent. Stirring often.
Next, add the garlic and cook until it begins to turn golden and becomes very fragrant.
To deglaze the pan add the Apple Cider Vinegar and stir to lift the flavorful bits of fond from the pan.
Finally, add the remaining ingredients: Apple Cider, Stock, Thyme, Sage, Salt and Pepper. Stir ingredients until incorporated. Bring to a simmer and maintain until desired consistency is reached.
Once chicken is fully cooked to 165F remove from oven and let rest for 5-10 minutes. Serve with the pan sauce.