Chicken with Apple, Onion and Cider Sauce

Save Recipe
  • Level: Easy
  • Total: 38 min
  • Prep: 20 min
  • Cook: 18 min
  • Yield: 4 servings
Share This Recipe

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

  1. 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. 
  2. 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. 
  3. 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. 
Skillet Chicken Enchiladas
PREMIUM
29m Easy 99%
CLASS
Skillet Rosemary Chicken
PREMIUM
6m Easy 96%
CLASS
Crispy Baked Chicken Wings
PREMIUM
25m Easy 100%
CLASS
Chicken Green Enchiladas
PREMIUM
23m Intermediate 99%
CLASS