Chicken with apple, onion and cider sauce
Rustle up this effortless and fruity dinner for four in under 40 minutes.
- 4 boneless, skinless chicken breasts
- Salt and freshly ground pepper
- Plain flour, for dusting
- 2 to 3 tbsp vegetable oil
- 1 large red onion, cut into large pieces
- 1 cooking apple, cored and cut into wedges
- 3 tbsp apple cider vinegar
- 350ml chicken stock
- 30g cold unsalted butter
- 1 handful flat leaf fresh parsley, roughly chopped
2) Season the chicken breasts with salt and pepper and dust with flour, shaking off any excess.
3) Add 2 tbsp of oil to the pan. Place the chicken in the pan smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
4) Meanwhile, add the onion and apple to the pan, along with a little oil if the pan is dry, and increase the heat to high. Cook, turning the onions and apples in the pan, until the onion has softened slightly and the apple is golden brown, about 2 minutes.
5) Remove the chicken from the oven and add any juices to the sauce. Divide the chicken between 4 plates and spoon the apple, onion and pan sauce over each plate. Sprinkle with the parsley and serve.