This was one I found on the internet and was just so curious I had to try it. Luckily by hubby felt the same way, so we went for it. It was not as flavorful as I expected, but it was ok. It says it takes about 40 minutes, but it took me about an hour to get the sauce to reduce (which would have gone faster but since I cut the amount of chicken I used a smaller skillet and then made a whole batch of sauce so that was probably why). I’ll add some suggestions for. Ext time as I go through. Original recipe is here: http://www.foodnetwork.com/recipes/food-network-kitchen/chicken-with-apple-onion-and-cider-sauce-recipe2-2103630.
Start by preheating your oven to 350. Cut a loaf of fresh bread in half long ways and spread room temperature salted butter all over the top (more is better, so don’t be shy). Set on a runner baking dish and set aside. Core and chop 1 medium sweet apple (I used a Fuji one). Pee and cut 1 red onion into wedges and separate the pieces. Chop a handful of parsley for garnish.
Salt and pepper both sides of the chicken, then dredge in flour (here I would season the flour with season salt and maybe some garlic and onion powder too before dredging). I only did 1 breast but the full recipe is for 4 breasts, so adjust oil accordingly. Heat 1 tbsp olive oil in a skillet over medium high heat. Add the chicken and cook about 5 minutes on each side. Transfer to a baking dish and bake for 8 minutes. When you put the chicken in the oven, put the bread in the oven on the bottom shelf.
While that is cooking, add onions and apples to the skillet and cook a couple minutes till the onion is slightly wilted but still crisp and the apple is slightly browned. Then add 3 tbsp apple cider vinegar and stir till it becomes the texture of syrup. Then add 1 1/2 C chicken broth (we had a little leftover chicken broth from the can so we poured that over our dogs’ dinner as a treat). Stir and let reduce by half.
While that is reducing, chop up whatever you like in a side salad. Mine just had iceberg lettuce, spinach, red cabbage, and carrots.
When the chicken is done, remove from the oven and move the bread to the top shelf. Turn the oven to broil hi and keep an eye on it. Remove from the heat. Pour the juices from the chicken into the sauce, add salt, pepper, and 2 tbsp butter. Stir to combine and melt the butter (which finishes the sauce). When the bread is done, remove it from the oven (it should be a beautiful golden brown on the top and not burnt like mine on the corners).
Serve up the chicken, topped with the apple and onion sauce, then garnish with parsley. Serve the salad on the side with your choice of dressing and enjoy.