Chicken with Apple, Onion, and Cider Sauce

by Food Network Kitchen Food Network Magazine

(chicken, apple, onion)

Yield: 4 servings
Prep Time: 20 min
Cook Time: 18 min
Total Time: 38 min

Ingredients

4 boneless, skinless chicken breasts (about 2 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 to 3 Tbsp vegetable oil
1 large red onion, cut into large pieces
1 sweet cooking apple, cored and cut into large pieces
3 Tbsp apple cider vinegar
1 ½ C low-sodium chicken broth
2 Tbsp cold unsalted butter
1 handful fresh parsley, roughly chopped

Instructions

1. Preheat the oven to 350° F. 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.