April Apple Chicken Goodness

Chicken with Apples and Cider

Makes 4 Servings

3 Tablespoons reduced-calorie margarine
1 Granny Smith apple, cored and sliced
1 tablespoon packed dark brown sugar
Four 4-ounce skinless boneless chicken breasts (or one package Quorn Naked Chik'n Cutlets-vegetarian but not vegan)
¼ teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 medium onion, thinly sliced and separated into rings
½ cup apple cider
¼ cup cider vinegar
2 cups hot cooked wide noodles

*I recommend starting the noodles when you start the dish so they are done cooking when the chicken is.

1. In a large, nonstick skillet, melt half of the margarine
Sauté the apples 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, melt the remaining margarine
Sauté the chicken until browned, 4-5 minutes on each side
Transfer to another plate (don’t worry, it will cook more in a bit)

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 the chicken until the chicken is cooked through and the 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 chicken mixture, pouring any remaining juices over the chicken

Per serving:
287 Calories
6g Total Fat
1g Saturated Fat
76mg Cholesterol
273mg Sodium
34g Total Carbohydrates
3g Dietary Fiber
24g Protein
34mg Calcium
Points per serving: 6