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Cider-Glazed Chicken Breasts with Apple-Fennel Salad

From: bonappetit.com
SERVES 4

4 skinless, boneless chicken breasts (about 1 3/4 lb. total)
Kosher salt and freshly ground black pepper
1/2 Granny Smith apple
1/2 small shallot, finely chopped
3 tablespoons apple cider vinegar, divided
3/4 teaspoon English mustard powder
5 tablespoons grapeseed oil, divided
1/2 cup apple cider
1 tablespoon unsalted butter
4 cups mixed baby lettuces
1/2 fennel bulb, thinly sliced lengthwise with a mandoline or sharp knife

Preheat oven to 400°. Season chicken breasts with salt and pepper; set aside. Cut 1 small slice from apple; finely chop to make 1 Tbsp. minced apple. Transfer minced apple to a small bowl. Add shallot to bowl. Whisk in 2 Tbsp. cider vinegar and mustard. Let mixture macerate for 10 minutes. Whisk in 3 Tbsp. oil; season vinaigrette to taste with salt and pepper.

Heat remaining 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add chicken and cook until golden brown, about 4 minutes. Flip chicken and transfer skillet to oven. Roast until cooked through, 12–14 minutes. Transfer chicken to a plate, reserving skillet; set aside.

Return skillet to medium-high heat. Add cider, scraping up any browned bits from bottom of pan; boil until liquid is reduced by half, 2–3 minutes. Add remaining 1 Tbsp. vinegar. Remove pan from heat and swirl in butter. Season cider sauce with salt and set aside.

Thinly slice remaining apple and transfer to a medium bowl; add lettuces and fennel. Drizzle some vinaigrette over, season to taste with salt and pepper, and toss to coat. Divide salad and chicken among plates; spoon sauce over chicken.