|2 tsp vegetable oil|
|1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces|
|2 Tbsp all-purpose flour|
|1 large onion(s), sliced|
|2 medium apple(s), firm, cored and sliced|
|1 cup(s) apple cider|
|1 cup(s) fat-free chicken broth|
|1/2 tsp table salt|
|1/2 tsp ground ginger|
|2 tsp cornstarch|
- In a large, heavy-bottomed skillet, warm oil over high heat. Toss chicken with flour in a medium bowl, patting off excess. Place chicken in skillet and brown well on both sides. Remove chicken from pan and set aside.
- Reduce stove temperature to low and add onion to skillet. Sauté, stirring often, until onion is tender and lightly browned.
- Stir in apples, cider, chicken broth, salt, ginger and chicken. Bring to a simmer, cover and cook for 30 minutes. Use a slotted spoon to transfer chicken, onions and apples to a serving dish.
- In a small bowl, whisk together cornstarch and 2 to 3 tablespoons of pan juices. Combine cornstarch mixture with remaining pan juices, whisking constantly. Simmer for one minute. Pour sauce over chicken and serve. Yields 1 chicken breast and about 3/4 cup of apple-onion mixture per serving.