Adapted from Bon Appetit
1/2 Granny Smith apple
1/2 shallot, finely chopped
3 Tbsp apple cider vinegar, divided
3/4 tsp English mustard powder
5 tbsp grapeseed oil
1/2 cup apple cider
1 tbsp unsalted butter
4cups mixed greens
1/2 fennel bulb, sliced thinly
4 boneless, skinless chicken breast halves (about 1 3/4 pounds).
Cut a small slice from the apple and mince. Mix in a bowl with the shallot, then stir in 2 tbsp of the apple cider vinegar and English mustard. Let it sit for a few minutes before whisking in about 3 tbsp oil. Add a little salt and pepper to taste, then set aside.
Pre-heat the oven to 400 F.
In a skillet, heat up the rest of the oil and add the chicken. Brown both sides of the breasts before transferring the pan into the oven for them to cook through. If you pan has a plastic handle, make sure to cover it with foil to protect it. When the breasts are cooked (about 12-14 minutes) remove from the pan and set aside to rest, about 10 minutes.
Putting the skillet over medium high heat, add the rest of the cider and boil until the juice is reduced by half. Add the rest of the vinegar, then whisk in the butter until melted. Set aside.
In a large bowl, toss the greens with some of the vinaigrette and then divide among four plates, topping with thin slices of apple and shaved fennel. Top with slices of chicken and then drizzle some of the apple cider sauce over top.
Makes 4 servings