Chicken with apples & cider

2 tablespoons olive 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 sparated into rings
1/2 cup chicken stock (called for apple cider)
1/4 cup cider vinegar
2 cups hot cooked wide noodles

1) in a large nonstick skillet over medium heat, heat 1 tablespoon of oil, Saute 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.
2) On a sheet of wax paper, sprinkle the chicken with the cinnamon, salt, and pepper. In the skillet, heat the remaining 1 tablespoon oil. Saute the chicken until browned, 4-5 minutes on each side. Transfer to another plate.
3) In the skillet, cook the onion, covered, until tender, 6-8 minutes; stir in the stock 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.
4) 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.


Number of Servings: 4

Recipe submitted by SparkPeople user DLTHOMAS3.