Chicken with Apple, Onion and Cider Sauce

Total Time:
38 min
Prep:
20 min
Cook:
18 min

Yield:
4 servings
Level:
Easy

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


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