This one is quick and easy. I don’t have much to say about it because I only changed one or two small details. Enjoy!
Chicken with Apple, Onion & Cider Sauce– slightly adapted from Food Network
4 boneless, skinless chicken breasts
salt and freshly ground pepper to taste
All purpose flour, for dredging
2-3 tbsp. olive oil
1/2 large red onion, cut into large pieces
1 sweet cooking apple, cut into large pieces (I used an “Ida Red” from the Farmers Market!)
3 tbsp apple cider vinegar
1 1/2 cups low-sodium chicken broth
2 tbsp. unsalted butter
Sprinkling of dried parsley (feel free to use fresh parsley if you have it)
- Preheat oven to 350F.
- Season chicken breasts with salt and pepper and dredge in the flour, shaking off the excess.
- Heat a large non-stick skillet over medium-high heat with 2 tbsp. olive oil. Cook chicken 5 minutes per side until golden. Transfer to a glass baking dish and cook in oven until cooked through (anywhere from 8-12 minutes).
- Meanwhile, add the onion and apple to the skillet, along with 1 tbsp. olive oil if the pan is dry. Increase the heat to high and cook 2-3 minutes until onion is wilted and apple is golden brown. Add the vinegar and use a wooden spoon to scrape the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half. Remove from heat, season with some salt and pepper and whisk in the butter.
- Remove the chicken from the oven. Place on your plate and top with the sauce and parsley.