Chicken with Apple, Onion, and Cider Sauce

Very easy, very simple, very delicious, and EASY clean-up! (That part's my favorite!) Be sure you cut the apple and onion into big pieces, or they will absorb too much of the sauce. I served this with steamed broccoli and salad. It was a very easy, quick meal - less than 30 minutes from start to table, and I hadn't even made it before! I really recommend this one. It's not a showstopper but it's a great weeknight meal, and good enough to serve to company if you want to go low-key!


Chicken with Apple, Onion, and Cider Sauce

4 boneless, skinless chicken breasts (about 2 lbs.)
Kosher salt and freshly ground pepper
2-3 Tbsp. olive oil
1 large red onion, cut into LARGE pieces
1 granny smith apple, peeled, cored and cut into LARGE pieces
3 Tbsp. apple cider vinegar
1½ c. low-sodium chicken broth
2 Tbsp. cold unsalted butter

Preheat the oven to 350° F. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Add 2 Tbsp. 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 Tbsp. 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.