Welcome Back/First Fall Recipe!

Please watch the video below before reading...

So yay!! Welcome back and thank you, thank you, thank you for coming back to read my posts! Tonight, I made Apple Cider Chicken with a Mushroom Sauce and Rosemary Biscuits!

You will need these things...

Chicken Tenderloins

Butter

6 Button Mushrooms

1 Small onion

1 apple of your choosing

1/4 cup of apple cider vinegar

1/2 cup milk

Short Pasta - Use what you have! I used Bow Tie (aka Farfalle.. but I'm not that fancy)

Grands Biscuits and Rosemary

You do not need any wacky tools for this! Just a few pans, a cutting board and a good knife!

Start off by chopping up your mushrooms and onion.

Slice your mushrooms and chop your onion into small pieces.

Now, plop a big ol' chunk of butter into a large pan on medium heat.

It's actually maybe 2 tablespoons... it's all about perspective! 

If NPH can joke about Paula on the Emmy's I can have her candle in my kitchen...

Once your butter is melted, quickly salt and pepper your chicken and carefully place it into your pan. 

Let it cook until lightly brown and flip! 

You don't have to cook these all the way though, we will continue to cook them later on. Remove your chicken from the pan and set aside. 

Toss your sliced mushrooms into the same pan. Add more butter if needed and lightly sauté your mushrooms. Once that's done, remove them from the heat and set aside. 

In a separate pan, sauté your onions.

Once your onions are sautéed, add your apple cider vinegar. Return your chicken to the pan and cook, covered, for ten minutes. Flip your chicken half way through! 

In case you didn't know, I apparently thought I should show you how to cover a pan...

Ta-dah!

Once your chicken is cooked all the way through, remove it again from the pan. Add your mushrooms and your milk to your onion and apple cider vinegar sauce. Cover and reduce for about 10 minutes. While your sauce is reducing, cook your pasta how you like it.

While all of that is happening (multitask multitask!), take a small pan or pot and melt some butter for your rolls. I found this impossibly small pan in my cabinets and decided someone should use it at least once. 

I like to cheat, so I used Grands Buttermilk biscuits. I just roll them out like snakes and then twist them into knots to make them look special. 

Melty melty butter. I added some rosemary for flavor! 

Brush this melted butter over your biscuits and cook for about 13 minutes at 350 degrees. 

Lastly, slice up your apple (I used two.. ) and gently cook them in some melted butter just until lightly browned and softened. You still want them to have some crunch!

Once your sauce is reduced to your liking (you can make it as thick as you'd like - just add a little flour. If it gets too thick, just add more milk!) - begin layering your dish. Start with your pasta at the bottom, then your chicken, cover with your sauce and garnish with your apples and a little parsley for some green!

Yum!!! It was a crowd pleaser and a great way to welcome the new season! 

Please leave any comments or requests below! Thank you all again and have a great week! 

(This recipe was derived from Fuss Free Cooking . To be honest I couldn't remember what a shallot was - so i used an onion! Use what you have - or what you know!)