Juicy chicken meets a tart apple, and they fall for each other in a skillet. It’s an autumnal love story. Serve on a bed of couscous or brown rice (microwaved is just fine). Apples will last a week (tops) if you leave them out on a countertop. But in your fridge’s crisper drawer? They’ll stay fresh and delicious for about a month.
Serving size: 1 chicken breast and ¾ cup apple mixture
3 Points®
- Total time: 1 hr 15 min
- Prep: 20 min
- Cook: 55 min
- Serves: 4
- Difficulty: Easy
Ingredients
- Olive oil: 2 tsp
- Uncooked skinless boneless chicken breast: 1 pound(s), 4 (4-oz) pieces
- All-purpose flour: 1 Tbsp
- Red onion: 2 large, sliced
- Kosher salt: 1 tsp
- Black pepper: ¼ tsp, freshly ground
- Apple cider: 1½ cup(s)
- Fat-free reduced sodium chicken broth: 1 cup(s)
- Dijon mustard: 1 tsp
- Granny smith apple: 2 large, sliced
- Fresh sage: 1 Tbsp, finely chopped
- Fresh parsley: 4 tsp, chopped
Instructions
- In a large nonstick skillet, heat the oil over medium-high. Sprinkle the chicken on both sides with the flour; cook, turning once, until browned, 3 to 5 minutes per side. Transfer to a plate.
- Add the onions, salt, and black pepper to the same pan. Reduce heat to medium-low and cook, stirring frequently, until the onions are softened, 8 to 10 minutes.
- Add the cider, stock, and mustard and stir to combine. Return the chicken to the pan. Increase heat to medium-high and bring to a boil. Cook, uncovered, for 15 minutes.
- Add the apples and sage to the pan. Turn the chicken over and stir the apples and onions. Cook, uncovered, until the chicken is cooked through, 10 to 12 minutes. Sprinkle with the parsley.
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