Chicken with apples stewed in cider sauce

Ingredients:

• 4 skinless, boneless chicken breasts (about 1 kg)
• Flour for dusting
• 2 - 3 tablespoons of vegetable oil
• 1 large red onion, cut into large wedges
• 1 sweet cooking apple, cut into large chunks
• 3 tablespoons of apple cider vinegar
• 1.5 cups lightly salted chicken broth
• 2 tablespoons chilled unsalted butter
• 1 handful fresh parsley, coarsely chopped

Preparation:

1. Preheat oven to 175°C.
   
   Heat a large skillet over medium-high heat. Season the chicken with salt and black pepper and dredge in flour, shaking off any excess. Add 2 tablespoons of vegetable oil to the skillet. Place the chicken in the skillet, smooth side down, and cook until golden brown, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
2. Meanwhile, add the red onion and apple to the skillet along with 1 tablespoon of vegetable oil if the pan is dry. Increase the heat to high and cook, stirring, until the onion wilts slightly and the apple turns golden brown, about 2 minutes. Stir in the vinegar with a wooden spoon, scraping up any browned bits from the bottom of the pan. Let the mixture simmer until the vinegar becomes syrupy, about 1 minute.
3. Add the chicken broth and bring to a boil. Cook until the liquid has reduced by half. Remove from the heat, season with salt and pepper, and stir in the butter.
4. Remove the chicken from the oven and add any juices to the pan with the sauce. Divide the chicken among plates and top with apples, onions, and sauce. Sprinkle with parsley.