Pan-Seared Chicken Breasts with Walnuts and Apples

I can't even begin to explain this recipe. It was great. It's like eating dinner and dessert at the same time. The flavors together just rocked. Both Ry and I were pleasantly surprised. This is a must try. Plus, it was a perfect Fall dish to use up some of our apples that we got from the apple orchard that we didn't can or freeze. Even if you're skeptical you should still try it.

Recipe from Flat Belly Diet Cookbook

Ingredients

1/2 cup walnuts, chopped
2 teaspoons canola oil
4 boneless, skinless chicken breast halves (5 ounces each)
1 tablespoon all-purpose flour
1 Granny Smith apple, unpeeled, quartered and sliced
1 small red onion, quartered and sliced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup apple cider

Directions

Place the walnuts in a large nonstick skillet and cook over medium-high heat, shaking the pan often, for 3 to 5 minutes, or until lightly toasted. Transfer to plate.

Return the skillet to medium-high heat and add the oil. Lightly dust the chicken with the flour on both sides. Place the chicken smooth side down in the skillet. Cook for 4 to 5 minutes, or until browned on the bottom. Flip and continue cooking for 4 to 5 minutes, or until cooked through. Transfer to plate.

Add the apple, onion, salt, and pepper to the skillet. Toss for about 2 minutes, or until the browned bits in the bottom of the skillet are clinging to the apples. Add the cider. Bring to a boil, then reduce to a brisk simmer. Cook for 4 minutes, or until the cider is reduced by about half. Add the reserved chicken and any accumulated juices on the plate and toss to coat. Serve the chicken with the apple-onion mixture spooned over the top. Sprinkle 2 tablespoons of the toasted walnuts over each serving.

Nutrition per serving (4 servings)

317 calories
35g protein
13g carbohydrates
14g fat
1.5g saturated fat
80mg cholesterol
240mg sodium
2g fiber