Ingredients
1 lb. baby potatoes, halved
extra-virgin olive oil
kosher salt
Freshly ground black pepper
1/2 c. freshly grated Parmesan
1/4 c. chopped fresh parsley, divided, plus more for garnish
1 1/2 lb. boneless skinless chicken breasts
2 cloves garlic, grated
1 red onion, thinly sliced lengthwise
1/4 c. apple cider
1 tsp. apple cider vinegar
1/4 c. low-sodium chicken stock
1/4 c. apricot jam
1 Granny Smith apple, peeled and cut into 1/4" slices
1 tbsp. unsalted butter
Preparation
Step 1Preheat oven to 425°. Line a rimmed sheet pan with parchment paper. Toss potatoes together with a drizzle of olive oil, salt, pepper, Parmesan, and 2 tablespoon parsley. Roast until tender and golden brown, about 30 minutes.Step 2Meanwhile, preheat a large skillet over medium-high heat. Season chicken with salt and pepper, drizzle with olive oil and cook until golden brown, 4 to 5 minutes per side. Transfer to a plate. Add 1 teaspoon olive oil, garlic, and red onion; sauté on medium heat for 3 to 4 minutes. Add apple cider, apple cider vinegar, chicken stock, and jam. Bring to a boil and simmer with apples, salt, and pepper until reduced and thickened, about 5 minutes. Add butter and remaining parsley. Slice chicken and add to the sauce to warm.Step 3Plate chicken on a bed of Parmesan potatoes and spoon sauce all over. Garnish with parsley and serve immediately.
