1
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of chicken breasts with flour; cook until browned on both sides, flipping once, about 3-5 minutes per side. Remove from skillet to a plate.
2
Add onions, salt, and pepper to same pan and reduce heat to medium-low; cook, stirring frequently, until onions are softened, about 8-10 minutes.
3
Add cider, broth and mustard to pan; stir to combine.
4
Return chicken to pan and increase heat to medium-high; bring to a boil. Cook, uncovered, 15 minutes.
5
Add apples and sage to pan; flip chicken over, stir mixture and continue to cook, uncovered, until chicken is cooked through, about 10-12 minutes.
6
Sprinkle with parsley and serve.
Serving size: 1 chicken breast and 3/4 c apple mixture