Roasted Chicken Breast with Hard Pumpkin Cider Sauce

Time is just flying by, I can't believe it's election day, once again! So I predict like many election nights of the past, it's going to be a long one. So take some time, relax and make a nice dinner, before the counting takes place. I've been really enjoying hard apple cider lately. There is a local winery/distillery that makes great hard cider, I can't get enough of the stuff and feel like I need to take note from the squirrel in the yard, stock-piling those acorns, lol. Check them out at wvwinery.com/cider. And I thought while I sipped away the other night, why not add it to roasted chicken? And it came out so flavorful and juicy! You can go as heavy or light with the pumpkin pie spice. I think it's a great addition to savory dishes, why let pumpkin pie have all the fun? ;) So, if you haven't voted yet, get out and VOTE and may the best man win! Happy Election Day!

• 2 chicken breasts, bone-in, skin-on
• 1/2 cup Hard Pumpkin Apple Cider or any flavor Hard Apple Cider
• 1 1/2 tablespoons unsalted butter, divided
• pinch pumpkin pie spice, or more
• 1 Swedish-style gingersnap cookie, crushed
• 2 tablespoons light cream
• sea salt
• fresh ground black pepper

Salt and pepper both sides of your chicken and rub pumpkin pie spice into the chicken. Place in a heavy bottomed baking pan. Pour the hard pumpkin apple cider over the chicken. Dot with 1 tablespoon unsalted butter, broken up into small pieces. Place into a 375 degree pre-heated oven for 30 minutes. Take your chicken out of the oven and add the gingersnap cookie to the pan and baste the chicken with the cider, in the pan. Place back into the oven and roast for another 20 minutes, longer if you would like your chicken darker. Carefully remove your chicken from the pan and pour the liquid into a small saucepan. Place the chicken back into the pan and cover the chicken and let it rest, while you make the sauce. Bring the liquid to a boil on high heat, add in 1/2 tablespoon unsalted butter and light cream, whisking it into the sauce. Let it boil for a minute or so, until you have a light sauce. Serve with your chicken and steamed green beans on the side. Serves 2. Enjoy!



Chicken back in the pan, resting, while the sauce is bubbling away...