 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | tablespoon | vegetable oil | 1/4 | large (3-1/4" dia) (approx 2 per lb) | Apples, 1 Granny Smith,cored and sliced | 1/4 | tablespoon | sugar, dark brown packed sugar | 1/4 | pound, raw | 4(4 oz)chicken breast halves, boneless, skinless | 1/8 | teaspoon | cinnamon | 1 1/3 | dash | black pepper, freshly ground | 1/4 | cup, sliced | onion | 1 | fluid ounce | apple juice or cider | 1 | tablespoon | apple cider vinegar or plain vinegar | 1/2 | cup | 12 oz. extra-wide noodles, cooked |
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Steps
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Sequence
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Step
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| | 1 | In a large nonstick skill over medium heat, heat 1 tablespoon of 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 skillet until chicken is cooked through and liquid is reduced by half 4-5 minutes. | | 4 | Return the apple 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. |
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