INGREDIENTS
2 tbsp
olive oil
1
medium sweet Vidalia onion, sliced into thin strips
about 1.25 pounds boneless skinless chicken breasts, sliced into 1-inch wide strips or use chicken breast tenders
salt and pepper, for seasoning
2 cloves
garlic, peeled and finely minced or pressed
3/4 cup
apple cider
2 tbsp
Dijon mustard
2 tbsp
butter
2
medium red apples, cored and sliced into 1/4-inch wedges (I did not peel and used Gala. Fuji, Honeycrisp, or similar red apples may be used)
3 tbsp
light brown sugar, packed
1 tsp
cinnamon, or to taste
1 tsp
lemon juice, or to taste
2 tsp
fresh sage leaves (stems discarded), finely chopped