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Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a large saute pan or skillet over medium-high heat. Add as many chicken cutlets as will fit comfortably, working in batches to keep from crowding the pan or skillet. Cook for 2 to 3 minutes, until the first side is nicely browned; turn them over and cook for 3 to 4 minutes or until the cutlets are cooked through. Adjust the heat as necessary to keep the pan or skillet hot, but not smoking. Transfer the cooked chicken to a platter as you work. 2. When all of the cutlets are cooked, add the remaining 1/2 tablespoon of oil to the pan or skillet along with the onion and a pinch of salt. Cook over medium heat for 3 to 4 minutes, until the onion has softened. Add the celery and apple; cook for 3 to 4 minutes, stirring once or twice, until the celery is tender. 3. Whisk in the broth and 1 1/4 cups of the hard cider, the mustard and brown sugar. Increase the heat to medium-high; once the mixture comes to a boil, cook for about 5 minutes, stirring a few times, until it has reduced by half. 4. Dissolve the cornstarch in the remaining 1/4 cup of the cider in a cup to form a slurry; add that to the pan or skillet, whisking to incorporate and slightly thicken the sauce. 5. Return the chicken cutlets and any accumulated juices to the pan or skillet and reduce the heat to low; allow
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Ready-made tikka masala — add chicken and cream, dinner in 20 min
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
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Ready-made tikka masala — add chicken and cream, dinner in 20 min
Professional copper saucepan — ultimate thermal control for sauces
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards