How to make it

  • Season the chicken with 1/2 teaspoon of the pepper and 1/4 teaspoon of the salt.
  • In a 12 inch nonstick skillet, melt the butter over moderately high heat.
  • Add the chicken and cook for 4 minutes on each side or until browned.
  • Lower the heat and cook; covered, for 30 minutes or until the juices run clear when a thigh is pricked with a fork.
  • Remove the chicken to a warm serving plate and cover with foil to keep warm.
  • Into the same skillet, whisk the cider, cream, lemon rind, and remaining 1/2 teaspoon each of pepper and salt.
  • Bring to a simmer over moderate heat, whisking to scrap up the browned bits. Cook for 3 minutes or until slightly thickened; pour over the chicken.

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