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Instructions
Pound
tenders to about 1/4 inch or so. Add a little paprika, garlic
powder, salt, and pepper to the flour. Dredge in flour then egg then
flour again. Fry with a little butter until golden brown. Inside
should be 160F maximum to stay juicy. Remove.
Microwave onions for 3 minutes. Add onions and apples to drippings
in skillet, cook until
softened, then add 1 Tbs flour. Cook for 1 or 2 minutes to remove
raw flour taste. Add cider and bring to a boil deglazing pan. Reduce heat and
add cream and applesauce. Do not boil after cream is added.
We've found that this is better if the chicken is kept separate
until plated. That keeps the flavors of it and the sauce separate.
Add apple/onion sauce over it when plating.
Notes - A thin piece of white meat chicken like this can easily
overcook. Using a handheld instant read thermometer really helps
keep meats cooked properly. For apples we like Gala, Fuji, or Braeburn.
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