Apple Chicken

Great for dinner!

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.