Chicken with Apples and Cider

Yields 4 Servings

WW points - 8

2 Tbsp vegetable oil

1 Granny Smith apple, cored and sliced

1 Tbsp packed dark brown sugar

4 (4 oz) skinless boneless chicken breasts

¼ tsp cinnamon

¼ tsp salt

¼ tsp freshly ground pepper

1 medium onion, thinly sliced and separated into rings

½ c apple cider

¼ c cider vingegar

2 c hot cooked wide noodles

1. In a large nonstick skilled over medium heat, heat 1 Tbsp of the oil.  Sauté 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 Tbsp oil.  Sauté 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 r2 minutes.  Return the chicken to the skillet; simmer, spooning the sauce over chicken, until chicken is cooked through and liquid is reduced by half, 4-5 minutes.
4. Return the apples 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 the chicken.