Sauced Chicken Breasts with Apples and Onions

Yield: 4 servings (serving size: 1 chicken breast half and 3/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 14%
  • Fat: 4.1g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.7g
  • Protein: 27.8g
  • Carbohydrate: 28g
  • Fiber: 3.7g
  • Cholesterol: 66mg
  • Iron: 1.6mg
  • Sodium: 225mg
  • Calcium: 41mg


  • 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


  1. 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.
  2. 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.
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