Chicken with Apples and Cider

Makes 4 Servings

-2 tablespoons vegetable oil
-1 Granny Smith apple, cored and sliced
-1 tablespoon packed dark brown sugar
-4 (4-ounce) skinless boneless chicken breasts
-1/4 teaspoon cinnamon
-1/4 teaspoon salt
-1/4 teaspoon freshly ground pepper
-1 medium onion, thinly sliced and separated into rings
-1/2 cup apple cider
-1/4 cup cider vinegar
-2 cups hot cooked wide noodles

1.  In a large nonstick skillet over medium heat, heat 1 tablespoon of the oil.  Saute the apple 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, heat the remaining 1 tablespoon oil.  Saute the chicken until browned, 4-5 minutes on each side.  Transfer to another plate.

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 chicken, until chicken is cooked through and 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 the chicken mixture, pouring any remaining juices over chicken.
 WW points: 8