Ingredients
- 4 tbsp butter
- 1 large yellow onion, sliced very thin
- 1 large apple, sliced thin
- 1 cup apple cider, divided
- 4 medium chicken breasts
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup chicken broth
- 1 tbsp arrowroot powder (or cornstarch)
- 5–6 sprigs of thyme
- parmesan cheese for sprinkling
Instructions
- Preheat oven to 400F.
- In a large skillet, heat 2 tbsp of butter over medium-high heat.
- Once hot, add in all of the sliced onions, apple slices, and 1/2 cup apple cider. Cook for 15-20 minutes or until browned and softened.
- While onions and apples are cooking, pound chicken breasts with mallet or roller until even and thinner that before. Around 1 inch thick all around.
- Season both sides of chicken with thyme, salt, and pepper.
- Set finished onions aside in a bowl. Add remaining 2 tbsp of butter to skillet and then add chicken.
- Sear chicken for 5 minutes on each side. Once it has been seared on each side, set chicken aside on a plate.
- In a small bowl, mix together remaining 1/2 cup apple cider and 1/2 cup chicken broth with 1 tbsp arrowroot powder.
- Add onions back to skillet over medium-low heat, along with the broth arrowroot mixture. Whisk together for 2-3 minutes or until thickened. Turn off heat.
- Add chicken back to skillet and using a spoon, cover the chicken with the onions, apples, and sauce. Add thyme sprigs around chicken.
- Transfer skillet to oven and bake for 8-10 minutes or until internal temp reads 165F.
- Sprinkle with parmesan and remove thyme sprigs.
Category: dinner, lunch, chicken, meal prep, fallMethod: stovetopCuisine: AmericanDiet: Gluten Free
