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1
Preheat the oven to 350 degrees Fahrenheit.
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2
Heat a large skillet over medium-high heat.
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3
Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess.
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4
Add 2 tablespoons oil to the pan.
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5
Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side.
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6
Transfer to a baking dish and bake until cooked through, about 15 minutes.
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7
Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high.
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8
Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes.
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9
Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan.
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10
Let the mixture boil until the vinegar becomes syrupy, about 1 minute.
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11
Add the chicken broth and return to a boil.
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12
Cook until the broth reduces by half.
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13
Be sure to cook at least this long, to mellow the vinegar.
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14
Remove from the heat, season with salt and pepper and whisk in the butter.
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15
Remove the chicken from the oven; add any collected juices to the sauce.
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16
At this point, either add the chicken to the sauce in the pan and simmer a few minutes, to absorb a little of the sauce, or divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece.
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17
Sprinkle with the parsley.
