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Apple Cider Chicken with Apples and Parsnips (From NYT Cooking)
Ingredients
  • 2 chicken breasts (about 8 ounces each)
  • Salt
  • ¼ cup all-purpose flour
  • ¼ cup extra-virgin olive oil
  • 2 parsnips (or carrots), peeled, halved lengthwise, then thinly sliced into half moons
  • 2 Granny Smith apples, peeled, cored and thinly sliced into wedges
  • 1 shallot, thinly sliced
  • 1¾ cups apple cider
  • 2 sprigs tarragon
Note: Ingredients may have been altered from the original.
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