Ingredients

• 2 bonelesss chicken breasts
• 1 teaspoon kosher salt
• 0.25 teaspoons ground black pepper
• 1 pinch cayenne
• 4 tablespoons unsalted butter , divided
• 6 sages leaves , optional
• 2 tablespoons shallot or onion
• 1.25 cups apple cider
• 0.33 cups apple cider vinegar

Instructions

1. 1 Season chicken on both sides with salt, black pepper, and cayenne and set aside.
2. 2 Melt 3 tablespoons butter in a skillet over medium heat; add sage leaves and fry until crisp, 1 to 2 minutes. Remove and reserve.
3. 3 Add chicken breasts to the same skillet, and cook until just cooked through, about 4 minutes per side. Remove to a plate and cover loosely with foil.
4. 4 Add shallots to the skillet; sauté for 1 minute. Pour in cider and vinegar, and bring to a simmer over medium-high heat. Cook until reduced by half, which will only take a few minutes. Reduce heat to low and place chicken back in, along with any accumulated juices from the plate. Cook for a few minutes, turning occasionally, and basting with the hot sauce until the chicken is hot. An instant read thermometer inserted into the center should read 165 degrees F (74 degrees C). Remove to a serving plate.
5. 5 Add remaining 1 tablespoon butter to the pan, and turn off the heat. Swirl pan until butter emulsifies into the sauce. Taste for seasoning and serve on chicken, garnished with fried sage.

Nutrition per serving