Chicken with Apple, Onion & Cider Sauce

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

Serves: 4

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)


  1. Preheat oven to 350F.
  2. Season chicken breasts with salt and pepper and dredge in the flour, shaking off the excess.
  3. 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).
  4. 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.
  5. Remove the chicken from the oven.  Place on your plate and top with the sauce and parsley.

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