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Cider-Poached Chicken with Mustard and Thyme
Hard cider adds a delicate fruitiness to these poached chicken breasts but without the cloying sweetness of fresh cider or apple juice. Fresh thyme, garlic and mustard are perfect flavor companions to the cider, as are toasted walnuts. Serve this autumnal dish with roasted root vegetables and warm, crusty bread.
4-6
Servings
30 minutes
Ingredients
-
16
ounce can hard cider
-
4
large thyme sprigs, plus 1 tablespoon finely chopped fresh thyme
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I put the dressing/sauce ingredients in a small food processor and emulsify. I like the thicker consistency. I then keep leftovers (I always double sauces) and add balsamic vinegar for a salad dressing. Voila.