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Chicken with Apples and Cider Vinegar Sauce
This easy, pantry-friendly sauté was inspired by poulet à la Normande, a classic braise from Normandy, the apple region of France. The recipe pairs boneless chicken breasts with crisp apples, tangy cider vinegar and rich butter that rounds out the flavors. Chicken breasts run the gamut in terms of sizing. The timing here is based on 6-ounce portions. If yours are larger, add a few minutes of cooking time to get them to the proper temperature.
6-ounce boneless, skinless chicken breasts, patted dry
Kosher salt and ground black pepper