Honey Cider Glazed Shrimp
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In the modern era, brussel sprouts have made favorable strides to land in the family recipe book and high-end restaurant plates. Classic cooking techniques have been utilized in abundance to derive the true, tasty qualities from these green bulbs. But what makes brussel sprouts even better? Chicken.
CiderScene doesn’t just want to serve you a plate of chicken and brussel sprouts without a helpin’ of hard cider. For this recipe, we used 1911 Original Hard Cider and dijon mustard to deliver a slightly-sweet, definitely-zesty sauce to drizzle over your entire meal. This sauce brings the browned, burned flavors out of the chicken and sprouts in the best way by delivering a crunchy, zippy experience, mellowed by the soft, juicy interiors of both the vegetables and the meat.
We are all accustomed to cooking chicken and veggies, now take a little extra time to make a sauce fit for cider fans.
Preheat oven to 450°. Heat skillet over high heat. Add 1 tablespoon oil.
Salt and pepper the chicken. Place chicken in the pan. Cook until browned.
Place the chicken in the oven for 10 minutes at 450 degrees. Remove when done. Take chicken out of pan.
In the same pan, add the chicken broth and cider together. Bring the mixture to a boil. Reduce to medium-low heat.
Simmer for 4 minutes until thick. Add in the mustard, 1 tablespoon butter, and parsley. Set aside on low heat.