Apple Cider Chicken
Makes 4 servings
- 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
- Salt and ground black pepper
- 1 tablespoon all-purpose flour
- 2 tablespoons olive oil, divided
- 1 medium red onion, halved and thinly sliced
- 2 cloves garlic, finely chopped
- 1 1/2 cups apple cider or unfiltered apple juice
- 1 large Granny smith apple, sliced
- 1 tablespoon fresh thyme
Season chicken with salt and ground black pepper. Dust with flour.
Heat 1 tablespoon oil in large cast iron skillet over medium heat. Add chicken; cook until golden brown, turning once. Remove from skillet. Add remaining tablespoon oil to skillet. Stir in onion; season with salt and pepper. Cook, stirring frequently, until softened. Stir in garlic; cook, stirring frequently, for 30 seconds. Stir in cider, scraping up any browned bits from bottom of pan.
Add chicken back to skillet; bring to a boil. Reduce heat to medium-low. Cook for 15 minutes. Turn chicken over; add apple and thyme to skillet. Cook for 5 to 10 minutes or until chicken is cooked through.