Chicken Normande

Ingredients

3 tablespoons all-purpose flour, divided
14 teaspoon salt
14 teaspoon pepper, ground, fresh
2 skinless chicken breasts, boneless
3 teaspoons canola oil, divided
2 tablespoons onions, minced,
2 cups apples, sliced,
34 cup chicken stock
12 cup dry white wine
1 tablespoon parsley, chopped, fresh,

Directions

Combine 2 tablespoons flour, salt and pepper in a shallow dish.
Dredge chicken in the flour mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
Add the chicken and cook until golden and cooked through, 3 to 4 minutes per side, adjusting heat as necessary to prevent burning.
Transfer to a plate and cover with foil to keep warm.
Increase the heat to medium-high and add the remaining 1 teaspoon oil to the pan.
Add onion and saute for 1 minute.
Add apples and cook, stirring occasionally, until softened and browned, 1 to 5 minutes.
Sprinkle the apples with the remaining 1 tablespoon flour and cook, stirring, for 30 seconds.
Pour in stock and wine and bring to a boil, stirring constantly.
Reduce heat to a steady simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.
Reduce heat to low and stir in parsley.
Return the chicken to the pan, turn to coat with the sauce, and cook until heated through, 3 to 5 minutes.