Hi Dave,

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 DD>   This is a reduction in quantity version. But otherwise
 DD>   true to the bone.

 RH> I've done things like that before. We had a neighborhood picnic
 RH> a few years ago and made some; it went like hot cakes. (G)

 DD> That's understandable. Mine evaporates pretty fast when I make it.


It's a good one for this time of year. Cold cider is good too, but the
hot version is something special.



 DD> I'd probably make this with thighs, but that's me.


 DD>       Title: Apple Cider Chicken w/Apples & Parsnips
 DD>  Categories: POultry, Vegetables, Fruits, Herbs
 DD>       Yield: 3 servings

 DD>       2    Chicken breasts; 8 oz ea
 DD>            Salt
 DD>     1/4 c  A-P flour
 DD>     1/4 c  Extra-virgin olive oil
 DD>       2    Parsnips or carrots; peeled,
 DD>            - halved lengthwise, thin
 DD>            - sliced in half moons
 DD>       2    Granny Smith apples; peeled,
 DD>            - cored, cut in  thin wedges
 DD>       1    Shallot; thin sliced
 DD>   1 3/4 c  Apple cider
 DD>       2    Sprigs tarragon


 DD>   RECIPE FROM: https://cooking.nytimes.com

Breasts or thighs, either way, it looks good.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


...  It works!  Now, if only I could remember what I did.

--- PPoint 3.01