CHICKEN with Apples and Cider

POINTS per serving: 6         


serves: 4




3 tablespoons reduced-calorie margarine

1 granny smith apple, cored and sliced

1 tablespoon packed dark brown sugar

(4) 4-ounce skinless boneless chicken breasts

¼ teaspoon cinnamon

¼ teaspoon salt

¼ teaspoon freshly ground pepper

1 medium onion, thinly sliced and separated into rings

½ cup apple cider

¼ cup apple vinegar

2 cups hot cooked wide noodles



1. In a large nonstick skillet, melt half of the margarine. 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, melt the remaining margarine. 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 simmer 2 minutes. Return the chicken to the skillet; simmer, spooning the sauce over the chicken, until the chicken is cooked through and the 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 mixture, pouring any remaining juices over the chicken.