• 1 lb uncooked boneless skinless chicken breasts, four 4-oz pieces
• 2 tsp olive oil
• 1 tbsp all-purpose flour
• 2 large uncooked red onions, sliced
• 1 tsp kosher salt
• ¼ tsp black pepper, freshly ground
• 1½ cups apple cider
• 1 cup fat-free reduced-sodium chicken broth
• 1 tsp Dijon mustard
• 2 large Granny Smith apples, sliced
• 1 tbsp fresh sage, minced
• 4 tsp fresh parsley, chopped
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1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of chicken breasts with flour; cook until browned on both sides, flipping once, about 3-5 minutes per side. Remove from skillet to a plate.
2. Add onions, salt, and pepper to the same pan and reduce heat to medium-low; cook, stirring frequently, until onions are softened, about 8-10 minutes.
3. Add cider, broth, and mustard to pan; stir to combine.
4. Return chicken to the pan and increase heat to medium-high; bring to a boil. Cook, uncovered, 15 minutes.
5. Add apples and sage to pan; flip chicken over, stir the mixture and continue to cook, uncovered, until chicken is cooked through, about 10-12 minutes. Sprinkle with parsley and serve.
6. Serving Size: 1 chicken breast and 3/4 c apple mixture.