Tasting Fall: Chicken With Apples And Onions

by Sarah

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Today’s recipe is a little more time-consuming than the usual 30-minute jobbies, but it still clocks in at a reasonable time for a weeknight dinner – 40 minutes. Warm apple slices and onions compliment tangy, mustardy chicken cutlets to serve up a healthful, yet flavorful main dish.

Chicken With Apples And Onions

2 tsp. Extra-virgin olive oil

1 Onion, halved, then sliced into 1/4-inch slices

1/2 c. Apple cider

1 Granny Smith apple, cored, peeled, and cut into 1/4-inch slices

4 (1/4-lb.) Chicken cutlets

1/2 t. Kosher salt

1/2 t. Freshly ground black pepper

1/2 t. Ground coriander

4 T. Dijon mustard

Sprinkle the chicken with salt, pepper and coriander. Brush each side of the cutlets with the mustard. Set aside.

Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring frequently, until softened and lightly browned, about 10 minutes. Add the cider; reduce the heat and simmer for 3 minutes. Add the apple slices and cook, stirring occasionally, until they are tender, about 5 minutes.

Spray another skillet (preferably cast iron – you’ll get a nice crust) with cooking spray and heat it over medium-high heat. Add the chicken and cook until cooked through, about 5 minutes per side. Serve the chicken topped with the apple mixture.

Serves 4.

Adapted from Weight Watchers Magazine.