1 1/3 cups chicken broth (can used reduced-sodium kind)
3 med. unpeeled apples, cut into wedges
1 medium onion, thinly sliced
4 Tbsp. apple cider or juice, divided
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 Tbsp. cornstarch
Minced fresh parsley
Directions
Sprinkle chicken with lemon-pepper. In a large non-stick skillet coated with nonstick cooking spray, cook chicken for 5-6 minutes on each side. Remove and keep warm. In the same skillet, combine the broth, apples, onion, 3 Tbsp. cider, cinnamon and nutmeg. Bring to a boil. Combine cornstarch and remaining cider until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Top with chicken; sprinkle with parsley.
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