Apples are a dependable resource in the winter, and not just for an afternoon snack or dessert. Here they pair beautifully with chicken. If you slice them thinly, they can keep their peels for color and nutrients.
I think sweet apples work best here. I used Honeycrisp, but Fuji or Braeburn would be good substitutes. A stove-top grill pan also would work in lieu of the broiler.
A gewurztraminer or viognier would match the spicy, fruity notes of this entree. Apple cider or ginger ale would be nice, too.
Makes 2 servings
1 tablespoon olive oil
1 red onion, halved, thinly sliced
1 apple, cored, halved, thinly sliced
2 tablespoons balsamic vinegar
1 teaspoon each: honey, minced gingerroot
2 boneless, skinless chicken breasts
1/2 teaspoon salt or to taste
Freshly ground pepper
1. Heat broiler or grill pan. Heat the oil in a large skillet over medium heat; add the onion. Cook, stirring occasionally, until onion softens, about 5 minutes.
Add the apple, balsamic vinegar, honey and gingerroot. Cook, stirring frequently, until apple slices soften and onions caramelize, about 10 minutes.
Meanwhile, season the chicken with salt and pepper to taste in a broiler-safe pan; broil, turning halfway through cooking, until cooked through, about 12 minutes.
Cut chicken lengthwise into slices; transfer to plates. Top with apple-onion mixture.