Chicken with Apple, Onion and Cider Sauce

INGREDIENTS

• 4 skinless, boneless chicken breasts (about 1/2 lb each)
• salt and pepper
• all-purpose flour for coating the chicken breasts
• 2 - 3 Tbsp vegetable oil
• 1 large red onion, cut into large chunks
• 1 sweet cooking apple (such as Braeburn), cut into large chunks
• 3 Tbsp apple cider vinegar
• 1 1/2 Cup chicken broth
• 2 tsp chicken base, such as Better than Bouillon, optional
• 2 Tbsp cold unsalted butter
• 1 handful chopped fresh parsley

DIRECTIONS

1. Heat the oven to 350°F.
2. Season the chicken breasts with salt and pepper and coat them with flour. Shake off any excess.
3. Heat a 12" skillet over medium heat and add 2 Tbsp of vegetable oil. When the oil is shimmering, add the chicken, and cook until golden brown, about 5 minutes a side. Transfer the chicken to a baking dish and place them in the oven for about 8 minutes, until cooked through.
4. Meanwhile, add another tablespoon of oil to the pan and add the onions and apple. Increase the heat to medium-high and cook, stirring regularly, for about 2 minutes. Add the vinegar and scrape up any browned bits with a wooden spoon. Let the mixture boil for about a minute. Add the chicken broth and optional chicken base and bring to a boil. Cook until the broth reduces by half. Remove the pan from the heat and stir in the butter. Season with salt and pepper.
5. Remove the chicken from the oven and place each one on a dinner plate. Add the apples and onions and spoon the sauce over each piece of chicken. Sprinkle with the parsley.