Cider-Braised chicken with apples

By seo53

Ingredients

• 1 tablespoon plus 1 teaspoon
• vegetable oil
• Four 4-ounce skinless, boneless
• chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black
• pepper
• 1 cup chopped onion
• 1 small Granny Smith apple,
• unpeeled, sliced,1/4 inch thick
• 6 dried apricot halves, diced
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup apple cider
• 1 tablespoon no-salt-added tomato paste
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1 tablespoon cornstarch blended
• with 2 tablespoons water

Details

Servings 4

Preparation

Step 1

In a nonstick skillet over medium-high heat, warm the oil until hot but not smoking. Add the chicken and cook until lightly browned, 2 to 3 minutes per side; season with the salt and pepper. Transfer the chicken to a plate and cover loosely to keep warm.
Add the onions, apple, dried apricots, and garlic to the skillet and cook over medium-low heat, stirring occasionally, until the onions and fruit are slightly softened, about 5 minutes.
Add the broth, cider, tomato paste, rosemary, and thyme, and bring the liquid to a boil. Reduce the heat to low and simmer, covered, for 10 minutes.
Return the chicken (and any juices that have accumulated on the plate) to the skillet. Simmer until the chicken is cooked through, about 7 to 8
minutes. Transfer the chicken to dinner plates.
Bring the cooking liquid to a . boil. Stir the cornstarch mixture, add it to the skillet, and cook, stirring, until the sauce is lightly thickened. Spoon the sauce over the chicken.