3 Tbsp reduced-calorie margarine
1 Granny Smith apple, cored and sliced
1 Tbsp packed, dark brown sugar
4 skinless boneless chicken breasts (4 oz each)
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp ground pepper
1 medium onion, thinly sliced and separated into rings
1/2 c apple cider
1/4 c cider vinegar
2 c hot cooked wide noodles
- In a large nonstick skillet, melt half of the margarine. 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.
- On a sheet of wax paper, sprinkle the chicken with the cinnamon, salt, and pepper. In the skillet, melt the remaining margarine. Saute the chicken until browned, 4-5 minutes on each side. Transfer to another plate.
- 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 the chicken, until the chicken is cooked through and the liquid is reduced by half, 4-5 minutes.
- 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 the chicken.
Warming Up: warms up well, but tastier the first meal
Notes: I made the recipe without the noodles and enjoyed it. I just put some apple and onion slices over the piece of chicken.
WW Points: 6 (according to recipe)