Chicken with Apples and Cider

Makes 4 servings

2 tablespoons vegetable oil
1 Granny Smith apple, cored and sliced
1 tablespoon packed dark brown sugar
4 (4-ounce) skinless boneless chicken breasts
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 medium onion, thinly sliced and separated into rings
1/2 cup apple cider
1/4 cup cider vinegar
2 cups hot cooked wide noodles

1. In a large nonstick skillet over medium heat, heat 1 tablespoon of the oil. Saute the apple until lightly browned, about 5 minutes. Sprinkle with the brown sugar; cook, stirring frequently, until tender, 3-5 minutes longer. Transfer to a plate.
2. On a sheet of wax paper, sprinkle the chicken with the cinnamon, salt, and pepper. In the skillet, heat the remaining 1 tablespoon oil. Saute the chicken until browned, 4-5 minutes on each side. Transfer to another plate.
3. In the skillet, cook the onion, covered, until tender, 6-8 minutes; stir in the cider and vinegar. Reduce the heat and simmer 2 minutes. Return the chicken to the skillet; simmer, spooning the sauce over chicken, until chicken is cooked through and liquid is reduced by half, 4-5 minutes.
4. Return the apples to the skillet; cook until heated through, about 2 minutes. Arrange the noodles on a platter; top with the chicken mixture, pouring any remaining juices over chicken.

Per Serving (1 chicken breast, 1/2 cup noodles, and 1/4 cup sauce): 352 Cal, 11 g Fat, 1 g Sat Fat, 0 g Trans Fat, 89 mg Chol, 273 mg Sod, 36 g Carb, 2 g Fib, 27 g Prot, 35 mg Calc.

POINTS value: 8

Comments: The recipe was alright; probably a 5 out of 10. Once again the chicken was very good. We couldn't find apple cider right now so we just used apple juice. The sauce was a little too vinegary.