- 4 Each Chicken Breasts-boneless, skinless, pounded to ¼” thick
- ½ Cup AP Flour-seasoned lightly with salt and pepper
- 2 Tbsp. Vegetable Oil
- ½ Cup Red Onion-finely chopped
- 1 Tbsp. Jalapeno Peppers-chopped finely
- 1 tsp. Ground Coriander
- ½ tsp. Ground Cumin
- ¼ Cup Irish Whiskey
- 2 Tbsp. Cider Vinegar
- ¾ Cup Ketchup
- 3 Tbsp. Honey
- Salt and Black Pepper To Taste
While heating sauté pan on medium high heat, lightly dredge the chicken breasts in the flour, shaking off the excess flour. Add the oil to the pan and add the chicken , splashing away from you to avoid getting hot oil on you. Don’t crowd the pan with too much meat, or the pan will cool off too much and not sauté. Simply cook the meat in two batches. Cook the chicken for about 1 ½ minutes on each side, or until light golden, and remove from pan. Reserve.
In same pan, add the apples and cook until light golden, about 1 minute. Add the onion, jalapeno, and cumin and coriander, cook 1 minute. Deglaze with the Irish whiskey and vinegar, scraping up any bits stuck to the bottom of the pan. Add the ketchup and honey, bring to a boil, and boil down until a light syrupy glaze remains. Season to taste with the salt and pepper. Place chicken back in pan to coat with sauce, and to reheat and or cook through. Look for the chicken to be 165ºf internal temperature or no pink inside. Serve with your favorite accompaniments using the vegetables of the season.
