• 4 teaspoons olive oil
• 1 Granny Smith apple, half, cored, and sliced
• 4 (5 ounce) skinless, boneless, chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 onion, sliced
• 1/2 cup reduced sodium chicken broth
• 1/4 cup cider vinegar
• 1 tablespoon honey
• 2 cups hot cooked Chinese noodles

Heat 2 teaspoons of oil in large nonstick skillet over medium heat. Add apple and cook, stirring, until lightly browned and almost tender, about 5 minutes. Transfer to plate.
Sprinkle chicken with salt and pepper. Heat remaining 2 teaspoons oil in skillet. Add chicken and cook until brown, about 5 minutes per side. Transfer to plate.
Add onion to skillet and cook, stirring, until softened, about 5 minutes; stir in broth, vinegar, and honey; cook 2 minutes. Return chicken to skillet. Simmer, spooning sauce over chicken, until chicken is cooked through and liquid is reduced by half, about 5 minutes longer.
Return apple to skillet; cook until heated through, about 2 minutes. Pile noodles on platter; top with chicken mixture.