Chicken with Apples and Cider

One of the things I love best about cooking with my husband is when I hardly have to cook at all. Aaron did most of the work on this one and it was delicious. I did prep and dishes. I will make these apples again because they could go with so much! The warm apple flavor is perfect when it’s dumping buckets of snow outside. We did a half size of this one, but I wish there were twice as many apples because they were so good!

Chicken with Apples and Cider from Weight Watchers New Complete Cookbook:

Makes 4 servings

2 Tb. vegetable oil
1 Granny Smith apple, cored and sliced (any tart, crisp apple would work)
1 Tb. packed dark brown sugar
4 (4-oz) skinless boneless chicken breasts
¼ tsp. cinnamon
¼ tsp. salt
¼ tsp. freshly ground pepper
1 medium onion, thinly sliced and separated into rings
½ c. apple cider
¼ c. cider vinegar
2 c. hot cooked wide noodles



In a large nonstick skillet over medium heat, heat 1 tablespoon of the oil. Sauté the apples 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 (or a cutting board if you don’t feel like wasting wax paper and know how to clean a cutting board), sprinkle the chicken with the cinnamon, salt, and pepper. In the skillet, heat the remaining 1 tablespoon of oil. 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 the chicken, until chicken is cooked through and liquid is reduce 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 remaining juices over the chicken.



We had ours with some steamed broccoli and bread. It was a great meal. Thanks babe!