It’s fall! Seeing apple cider and gorgeous apples in the stores (yay) inspired me for this dish. We eat a lot of chicken so I’m always trying to mix it up and make it interesting. We use apples three ways in this dish – apples, apple cider and apple cider vinegar. How do you like them apples?!

Here’s the video:




4 boneless skinless chicken breasts

1 large onion diced

2-3 apples, cored and cubed. Use any kind you like!

1 tsp chipotle chili powder

1 tsp ground mustard

2 tbsp apple cider vinegar

Flour for dredging

2 tbsp. butter

olive oil

1 ½ cup of Apple cider



Pound chicken flat between two sheets of parchment or wax paper. Mix about 1/3 cup of flour with salt and pepper in bowl and dredge chicken in flour to coat both sides. Set aside 

In bowl, mix onions, apples, chili powder, mustard, cider vinegar and salt and pepper.

Melt 1 tbsp butter in large frying pan. Add a dash of olive oil. Saute apple/onion mixture until browned but still firm, about 3-4 minutes on low/medium. Remove and put back in bowl. Add oil to pan if it is dry and turn heat to medium high. Brown chicken on both sides, about 3 minutes per side. Add another tbsp. butter and a little more oil if needed and add back in the apple mixture all around and on top of chicken.

 Pour in 1 to 1 ½ cups of apple cider. Cider should cover bottom of the pan but not cover chicken. Bring to low boil and cover pan, and turn to medium low. Cook for 4-5 minutes until chicken is cooked through. 

Serves 4. NOTE: You can half the recipe if only serving 2 people.