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Boneless Chicken Breasts with Apples

From Lynne Wilson

Preheat the oven to 350°F.


3 Tbsp. butter or margarine
8 chicken breasts, skinned and boned
½ cup onion, chopped
¼ cup flour
1 cup apple cider
1 cup light cream
1 Tbsp. sugar
½ tsp. salt
¼ tsp. nutmeg
3 medium apples (about 1 pound), peeled and cut into eighths


Melt the butter in a large frying pan over medium heat. Sprinkle the chicken breasts lightly with salt and add to the butter. Cook until lightly browned on both sides. Remove the chicken breasts to a shallow 9-by-13-inch baking dish. Lower the heat and add the onion to the butter remaining in the frying pan. Cook the onion for 2 to 3 minutes or until it softens. Remove the pan from the heat and transfer the onion, with a slotted spoon, to the top of the chicken. Reserve the drippings.

Place the flour in a small mixing bowl and whisk or briskly stir in the cider. Stir in the cream. Pour this mixture into the drippings remaining in the frying pan. Return the pan to medium-low heat and cook, stirring, until the liquid begins to thicken. Add the sugar, ½ teaspoon salt, nutmeg, and apples. Cook for 1 minute, stirring, until the apples are hot and coated. Spoon the apples and sauce over the chicken. The sauce may appear to be too thick, but some liquid will cook out of the apples and chicken in the oven. Cover and bake at 350°F for 30 minutes. Remove the cover, turn the chicken, and continue to cook for 15 to 20 minutes longer or until the chicken is lightly browned. Spoon the sauce over the chicken at least once during the uncovered cooking period.