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1
In a large, heavy-bottomed skillet, warm oil over high heat.
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2
Toss chicken with flour in a medium bowl, patting off excess.
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3
Place chicken in skillet and brown well on both sides.
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4
Remove chicken from pan and set aside.
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5
Reduce stove temperature to low and add onion to skillet.
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6
Saute, stirring often, until onion is tender and lightly browned.
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7
Stir in apples, cider, chicken broth, salt, ginger and chicken.
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8
Bring to a simmer, cover and cook for 30 minutes.
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9
Use a slotted spoon to transfer chicken, onions and apples to a serving dish.
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10
In a small bowl, whisk together cornstarch and 2 to 3 Tbs of pan juices.
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11
Combine cornstarch mixture with remaining pan juices, whisking constantly.
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12
Simmer for one minute.
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13
Pour sauce over chicken and serve.
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14
Yields 1 chicken breast and about 3/4 cup of apple-onion mixture per serving.
