Apple Cider Chicken

1 Granny Smith Apple, thinly sliced
1 TBS Brown Sugar
2 TBS Olive Oil
4 Boneless, skinless chicken breasts
Cinnamon
Salt
Pepper
1 white onion
½ c. apple cider
¼ c. apple-cider vinegar
Egg noodles

Cooking Day: Sauté apple in 1 TBS oil until golden brown. Add brown sugar and heat through. Remove from pan. Season chicken with cinnamon, salt and pepper. Brown both sides, remove from pan & set aside. Cook onions, covered, until they start to caramelize. Add cider and vinegar, chicken and apples back to pan. Cover and cook until chicken no longer pink. Freeze.

Serving Day: Reheat and serve over egg noodles