Sauced Chicken Breasts with Apples and Onions



4 servings (serving size: 1 chicken breast half and 3/4 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 261
Caloriesfromfat 14 %
Fat 4.1 g
Satfat 0.8 g
Monofat 2 g
Polyfat 0.7 g
Protein 27.8 g
Carbohydrate 28 g
Fiber 3.7 g
Cholesterol 66 mg
Iron 1.6 mg
Sodium 225 mg
Calcium 41 mg


2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (4-ounce) skinned, boned chicken breast halves
2 teaspoons olive oil, divided
3 cups vertically sliced onion
2 1/2 cups sliced peeled Granny Smith apple (about 3 apples)
1 teaspoon dried marjoram or 1/2 teaspoon dried rosemary
1 cup apple cider or apple juice


Place first 3 ingredients in a zip-top plastic bag; add chicken. Seal and shake to coat. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 2 minutes on each side. Remove from pan; keep warm.

Heat 1 teaspoon oil in skillet until hot. Add onion, and sauté 5 minutes or until lightly browned. Add apple and marjoram; sauté 5 minutes. Add chicken and cider; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until chicken is done.

Jeanne Thiel Kelley,

Cooking Light

March 1999
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