Cider Glazed Chicken I Hegub I hope you all had a wonderful Christmas and now we are gearing up to go into New Year’s Eve! Guess what though? This is probably the time when I should share another great party food for new year’s, but I am partied out!

I’m ready for healthy food, yes, healthy.

In food blogging world, the baking and festivities begin a month in advance at least, so about middle of December, I was ready for healthy foods again. So, if you are looking for party foods, don’t fear…check out this list of Party Foods!

For all the rest of you, I am sharing my latest chicken recipe, Cider Glazed Chicken.

Last week in the midst of all the festivities we had an evening where we needed a quick dinner. I had been eying this Cider Glazed Chicken on Cooking Light for a few weeks now, so I knew I was going to try it. This is the perfect example of a pantry style meal.

The original recipe calls for refrigerated cider; however, I used the packets of cider and just heated them up with warm water. It worked like a charm!

I also omitted the pecans. The sound of pecans sounds absolutely amazing and I highly suggest it; however, I can’t eat pecans, so they had to go. Sad day.

This meal though did not disappoint and it was so light. I was able to use only 1 Tbsp of butter, which cut down the fat significantly.

Although I made several changes, the base recipe was the same and it was absolutely delicious. The chicken was moist and had a fragrant cider taste but not overpowering.

Now are you ready to take a break from the party and enjoy a light meal?

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Steps

1. Cook the rice or have it cooked and set aside to garnish later.

2. In a large skillet, melt 1 Tbsp of Butter on medium heat.

3. Sprinkle the chicken with a dash of salt and pepper, then place in the skillet.

4. Let the chicken cook 3-5 minutes on both sides or until done.

5. Mix together the cider and mustard then pour over the chicken.

6. Let this simmer for about 10-15 minutes until the chicken is browned and the cider is soaked into the chicken. Be sure to turn chicken over about 1/2 way to avoid it burning or overcooking.

7. Serve chicken on top of rice and sprinkle with parsley.