Apple-Braised Chicken

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3–7 Prep 20 min Cook 55 min Serves 4

Juicy chicken meets a tart apple, and they fall for each other in a skillet. It’s an autumnal love story. Serve on a bed of couscous or brown rice. (Microwaved is just fine).

2 tsp olive oil 4 (4-oz) skinless boneless chicken breasts 1 tbsp all-purpose flour 2 large red onions, sliced 1 tsp salt ¼ tsp black pepper 1½ cups apple cider 1 cup fat-free reduced-sodium chicken stock 1 tsp Dijon mustard 2 large Granny Smith apples, sliced 1 tbsp finely chopped fresh sage 4 tsp chopped fresh parsley 1. In a large nonstick skillet, heat the oil over medium-high. Sprinkle the chicken on both sides with the flour and cook, turning once, until browned, 3 to 5 minutes per side. Transfer to a plate.

2. Add the onions, salt, and black pepper to the same pan. Reduce heat to medium-low and cook, stirring frequently, until the onions are softened, 8 to 10 minutes.

3. Add the cider, stock, and mustard and stir to combine. Return the chicken to the pan. Increase heat to medium-high and bring to a boil. Cook, uncovered, for 15 minutes.

4. Add the apples and sage to the pan. Turn the chicken over and stir the apples and onions. Cook, uncovered, until the chicken is cooked through, 10 to 12 minutes. Sprinkle with the parsley.

Per serving (1 chicken breast and ¾ cup apple mixture) 290 Cal, 6 g Total Fat, 1 g Sat Fat, 684 mg Sod, 35 g Total Carb, 24 g Sugar, 5 g Fib, 28 g Prot.

TEST KITCHEN TIP

Apples will last a week (tops) if you leave them out on a countertop. But in your fridge’s crisper drawer? They’ll stay fresh and delicious for about a month.