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Chicken with Apples and Cider




Source of Recipe


WKRG
Chicken with Apples and Cider


http://media.wkrg.com/images/scaled/media/news8/04-05-2011_recipe-200x0.jpg

2 tablespoons vegetable oil
1 Granny Smith apple, cored and sliced
1 tablespoon packed dark brown sugar
4 (4-ounce) skinless boneless chicken breasts
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 medium onion, thinly sliced and separated into rings
1/2 cup cider vinegar
2 cups hot cooked wide noodles



In a large nonstick skillet over medium heat, heat 1 tablespoon of the oil. Sauté the apple until lightly browned, about 5 minutes. Sprinkle with the brown sugar; cook, stirring frequently, until tender, 3-5 minutes longer. Transfer to a plate.
On a sheet of wax paper, sprinkle the chicken with the cinnamon, salt, and pepper. In the skillet, heat the remaining 1 tablespoon oil. Then sauté the chicken until browned, 4-5 minutes on each side. Transfer to another plate.
In the skillet, cook the onion, covered, until tender, 6-8 minutes; stir in the cider and vinegar. Reduce the heat and simmer 2 minutes. Return the chicken to the skillet; simmer, spooning the sauce over chicken, until chicken is cooked through and liquid is reduced by half, 4-5 minutes.
Return the apples to the skillet; cook until heated through, about 2 minutes. Arrange the noodles on a platter; top with the chicken mixture, pouring any remaining juices over chicken.