Ingredients
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3 medium apples
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2 tbsp olive oil, divided
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1/2 tsp ground cinnamon or apple pie spice
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1 1/2 lbs boneless, skinless chicken breasts
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2 tbsp all-purpose flour
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1 cup apple cider
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1 tbsp unsalted butter
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1 tbsp chopped chives
Steps
1
Core and slice the apples into about 8–10 wedges. In a 12-inch skillet, heat 1 tbsp oil on medium-high. Add apple slices and cinnamon. Season with salt and pepper. Cook 4–5 min., until softened and slightly browned, stirring occasionally. Transfer apples to a plate and keep warm.
2
Pat the chicken dry and season with salt and pepper. To a shallow bowl, add the flour. Lightly coat chicken in flour, shaking off excess. To skillet, add remaining 1 tbsp oil. In batches as needed, add chicken and cook 3–4 min. per side, until internal temperature reaches 165°F. Transfer chicken to plate with apples.
3
To skillet, add the apple cider and increase heat to high, scraping up any browned bits from bottom of skillet. Bring to a boil and cook 4–5 min., until reduced by half. Stir in the butter until melted. Season with salt and pepper. Return apples, chicken, and any juices to skillet, tossing to coat in sauce. Garnish with the chives.
