You guys, this was SO good! I mean REALLY good! There was so much flavorful, rich, sticky, yummy goodness. The best part? It’s so ridiculously easy to prep that you will have it all ready to go within in minutes. Bonus, it cooks quickly too so you’ll have dinner on the table in no time! I served the chicken with my Easy Peasy Seasoned Rice and steamed green beans.
I absolutely LOVE the New England region of this country so it’s no surprise that one of my most favorite cookbooks is from a true New England girl, Jessica Robinson. This recipe comes right from her cookbook entitled: New England Farmgirl: Recipes & Stories from a Farmer’s Daughter. It’s a really awesome cookbook filled with easy to make comfort food. I followed the recipe exactly however, instead of slicing the chicken into strips I chose to slice my chicken breasts and pound them thin. To cook them all evenly and at the same time I used my Presto 06852 16-Inch Electric Skillet with Glass Cover. This inexpensive skillet is worth having in your kitchen, click here , to read more about why I consider this appliance a kitchen “must-have”. Enjoy!
- 2 lbs boneless skinless chicken breast, sliced thin
- 1/2 cup hard apple cider
- 1/4 cup firmly packed dark brown sugar
- 2 tbs molasses
- 2 tsp Kosher salt
- 1-2 tsp ground black pepper
- 2 tsp ground mustard
- 1 tsp paprika
- 1 tbs unsalted butter
- 1 tbs vegetable oil
Place the cider, brown sugar, molasses, salt, pepper, mustard and paprika into a large bowl or Ziploc® bag and mix until well combined. Add the chicken and allow to marinate for 2-4 hours.
Warm the oil and butter over medium heat. Add the chicken to the skillet and discard any remaining marinade. Cook the chicken for about 4-5 minutes per side or until cooked through. Remove from the pan and allow to rest on a plate for a few minutes. Drizzle with any remaining glaze from the pan. Serve hot.