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Herbed Chicken with Cider Sauce

Herbed Chicken with Cider Sauce

Category: Main Dishes, Recipes

Servings: Serves 4

Serves 4


  • 1/2 cup unbleached all-purpose flour
  • 1 tsp fresh tarragon, finely chopped
  • 1 tsp fresh chives, finely chopped
  • 1 tsp fresh parsley, finely chopped
  • 1/2 tsp Rosemary & Thyme Herbal Salt
  • 1/4 tsp freshly ground black pepper
  • 4 6-7 oz boneless, skinless chicken breasts
  • 2 Tbsp unsalted butter
  • 2 Tbsp Rosemary & Thyme Infused Oil
  • 1 cup apple cider
  • Salt and pepper, to taste
  • Fresh parsley, chopped for garnish


  1. In a medium bowl, mix the flour, tarragon, chives, parsley, salt, and pepper. Coat each chicken breast in the flour mixture, patting to help the flour stick, and shaking off he excess.
  2. Melt butter with the oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until lightly browned on both sides (about 5 minutes). Add the cider and bring to a boil. Cover tightly and reduce the heat to medium-low.
  3. Simmer until the chicken is cooked through and sauce has thickened (about 20 minutes). Check the chicken by piercing with the tip of a sharp knife. Season the sauce with salt and pepper. Serve hot, sprinkled with parsley.