- Prep: 15 min
- Cook Time: 30 min
- Total: 45 min
- Serving: 8
- 3 Granny Smith apples, cored, peeled, sliced thin, tossed with the juice of 1/2 a lemon
- 2 tbsp unsalted butter
- 1 tbsp sugar
- 4 boneless, skinless chicken breast halves, flattened, or cut into 8 thinner cutlets
- 1 small onion, finely chopped
- 1/4 c apple cider vinegar
- 1/4 c heavy cream
- 1/4 c chicken stock
- 1/2 tsp salt
- Melt 1 tablespoon of butter in a skillet over medium-low heat. Saute the apples 5 to 7 minutes, or until they start to brown just a bit on the edges. Sprinkle with sugar, turn the heat to medium-high and continue to cook, stirring constantly, until the apples are lightly brown all over. Set aside.
- Melt the remaining butter in the same skillet. Add the chicken and cook until each side is lightly golden, about 2 minutes a side. Set aside.
- Add the onion to the still hot skillet, cover, and cook until it is soft and caramelized, 7 to 8 minutes. Uncover, add the vinegar to deglaze the pan. When the vinegar is cooked down to a syrup (about 1 minute later), add the cream, stock and salt. Return the chicken to the pan and simmer 3 to 5 minutes.
- Remove the chicken again. Return the apples to the skillet and cook until the sauce has reduced, about 1 minute. Pour the sauce over the chicken and serve.