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- 1/2 tablespoon unsalted butter
- 1/2 tablespoon extra-virgin olive oil
- 1 small sweet onion, thinly sliced (about 1 cup)
- 2 small red apples, sliced
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch strips
- 1 heaping tablespoon fresh rosemary, finely chopped, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- Heat butter and oil in a large saute pan over medium-high heat.
- Add onion and apple slices and saute for 4-5 minutes, until softened and slightly browned.
- Meanwhile, season the chicken strips with 2 teaspoons of rosemary, salt and black pepper.
- Push the onion and apple slices to the sides of the pan and add chicken breast strips to the middle. Brown on both sides, about 6-8 minutes total. (If your pan is too crowded, do this in batches so you can properly brown the chicken.)
- Add vinegar and remaining teaspoon of rosemary then cover the pan, reduce heat to medium and cook until chicken is cooked through, 3-5 more minutes.
- Serve chicken and apples with extra pan juices and enjoy!
I use either a regular red McIntosh or a Gala apple in this recipe — both work great.
You can add an extra tablespoon of butter to this dish at the end, if you want an extra rich sauce.