Apples & Sage with Cider-Braised Chicken
Try this easy one-pan wonder as a delicious meal that'll please the whole family. It pairs juicy chicken breasts with a tangy apple-onion compote that's delicious over rice or couscous.
- 2 tsp olive oil
- 4 4 oz chicken breast filets
- 1 tbsp flour
- 2 large red onions sliced
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 cups apple cider
- 1 cup low sodium chicken broth
- 1 tsp Dijon mustard
- 2 large granny smith apples sliced
- 1 tbsp minced fresh sage
- 4 tsp chopped fresh parsley
- Heat oil in a large non-stick skillet over medium-high heat. Dust chicken breasts with flour and brown both sides (cooking for approximately 3-5 minutes per side). Remove from skillet to a plate. Add onions, salt, and pepper and reduce heat to medium-low. Cook onions, stirring frequently for 8-10 minutes or until softened.
- Add cider, broth, and mustard to pan and stir to combine. Return chicken to pan, increase heat and bring to a boil. Cook, uncovered, for 15 minutes. Add apples and sage to pan, turn chicken over, and continue to cook for an additional 10-12 minutes, uncovered, or until chicken is cooked through.
- Serve each chicken breast with apple-onion compote spooned over the top and garnished with 1 tsp parsley.