Pan-Seared Chicken with Apple Red Wine Sauce

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup apple cider
• 1/2 cup chicken broth
• 1/2 cup dry red wine
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Directions

1. Heat the olive oil and butter in a large skillet over medium-high heat.
2. Season the chicken breasts with salt and pepper and add to the skillet.
3. Cook the chicken breasts until they are golden brown and cooked through, about 5-7 minutes per side.
4. Remove the chicken from the skillet and set aside.
5. Add the apple cider, chicken broth, red wine, oregano, thyme, and garlic powder to the skillet.
6. Bring the mixture to a boil and reduce the heat to a simmer.
7. Cook until the sauce has reduced and thickened, about 10 minutes.
8. Return the chicken to the skillet and spoon the sauce over the chicken.
9. Cook for an additional 5 to 7 minutes until the chicken is cooked through and the sauce is thick and bubbly.
10. Serve the chicken with the apple red wine sauce and enjoy!

Interesting Facts

• This dish is a great way to use leftover red wine from a bottle you opened the night before.
• Apple cider can be substituted for apple juice in this recipe.
• This dish is a great source of protein, carbs, and vitamins because of the apples, red wine, and chicken.