Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds)
- Kosher salt and freshly ground pepper
- All-purpose flour, for dredging
- 2 to 3 tablespoons vegetable oil
- 1 large red onion, cut into large pieces
- 1 sweet cooking apple, cored and cut into large pieces
- 3 tablespoons apple cider vinegar
- 1 1/2 cups low-sodium chicken broth
- 2 tablespoons cold unsalted butter
- 1 handful fresh parsley, roughly chopped
Directions
Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up 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 the heat, season with salt and pepper and whisk in the butter.
Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley.
Photograph by Antonis Achiellos

Photo: Chicken with Apple, Onion and Cider Sauce Recipe

















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By White Door
on January 21, 2012
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This is delicious! Mine did not look as visually appealing and I still cannot figure out why, but it is wonderful to eat all the same. I think next time I would add a little more cider and perhaps add a spice to give it a little more zest.
By lauren_michelle
Puyallup, WA
on April 16, 2011
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I really love this recipe - it's incredibly easy to make, yet the flavors are impressive enough to serve to guests. My dad always requests this dish because the vinegar gives it a German flair and he loves German food. :
This is one of my go-to meals, especially in the Fall when apples & onions are such featured ingredients. I usually serve it with boiled red potatoes dressed with a little garlic and sour cream. YUM!
By btirey
Bedford, IN
on April 11, 2011
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what should I say? The flavors just didn't work for me. It is a perfectly servicable dish but I don't think I will ever make it again. I normally wait until I have the second serving for lunch the next day but unless this one becomes amazing in the reheat. I hold out no hope for this oldly mismatched dish.
Read all 37 reviews