Chicken Scaloppine With Apples In Apple Cider Sauce

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Washington Post


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2 to 3 tablespoons mild olive oil or vegetable oil

1/2 cup cornstarch

1 1/4 to 1 1/2 pounds boneless, skinless chicken breast halves, either thin-cut or pounded into thin cutlets


Freshly ground black pepper

3/4 cup apple cider

3/4 cup low-sodium chicken broth

2 medium crisp apples, such as Granny Smith, Jonathan or Cortland, peeled, cored and cut into 1/4-inch-thick slices

1 small onion, thinly sliced (about 1 cup)

1 tablespoon unsalted butter

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