Chicken Tenders with Apples and Creamy Cider Sauce


  • 4 teaspoons canola oil
  • 2 tart apples, thinly sliced
  • 1 medium onion, sliced
  • 1/2 teaspoon dried thyme
  • 12-16 chicken tenders, tendons removed
  • 1/3 cup all-purpose flour
  • 1/2-3/4 cup apple cider
  • 1/4 cup heavy cream
  • salt & pepper to taste


    In heavy skillet, heat 2 teaspoons oil over medium-high heat; cook apples, onion and thyme for about 4 minutes, or until just tender but still a bit crisp.

    Remove to bowl and set aside. Toss chicken tenders in the flour and shake off excess. Add remaining 2 teaspoons of oil to skillet; cook chicken, turning once, for 2 to 3 minutes or until golden brown on both sides.

    Reduce heat to medium low. Add the apple cider to skillet. Cover and simmer for 3 to 4 minutes, or until chicken is cooked through and juices run clear.

    With slotted spoon, remove chicken to platter; keep warm. Turn heat to high and reduce the liquid until slightly thickened. Add the cream and stir until smooth.

    Return apple mixture to pan and heat through, season with salt and pepper. Spoon apple mixture around cooked chicken. Serves 4.
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