Step 1

In a large nonstick skillet, heat the oil over medium-high. Sprinkle the chicken on both sides with the flour; cook, turning once, until browned, 3 to 5 minutes per side. Transfer to a plate.

Step 2

Add the onions, salt, and black pepper to the same pan. Reduce heat to medium-low and cook, stirring frequently, until the onions are softened, 8 to 10 minutes.

Step 3

Add the cider, stock, and mustard and stir to combine. Return the chicken to the pan. Increase heat to medium-high and bring to a boil. Cook, uncovered, for 15 minutes.

Step 4

Add the apples and sage to the pan. Turn the chicken over and stir the apples and onions. Cook, uncovered, until the chicken is cooked through, 10 to 12 minutes. Sprinkle with the parsley.

Step 5

Serving size: 1 chicken breast and ¾ cup apple mixture