Skillet Chicken With Cranberries & Apples

• 1 lb chicken tenders, cut in half
• 34 teaspoon thyme, divided
• 34 teaspoon salt, divided
• 14 teaspoon ground pepper
• 1 tablespoon canola oil, divided
• 2 apples, Braeburn, Fuji, Gala, thinly sliced
• 1 red onion, quartered and sliced
• 34 cup apple cider
• 1 cup fresh cranberries (thawed) or 1 cup frozen cranberries (thawed)
• 1 tablespoon all-purpose flour

1. Mix together 1/4 teaspoon each thyme, salt, and pepper and sprinkle on both sides of chicken tenders.
2. Heat 2 teaspoons of oil in a large skillet or wok over medium-high heat.
3. Add the chicken and cook, stirring for 5 to 6 minutes, until lightly browned on all sides.
4. Transfer to a dish and cover.
5. Add the remaining 1 teaspoon oil to the pan.
6. Stir in apples, onions, 2 tablespoons cider and the remaining 1/2 teaspoon each thyme and salt.
7. Cook for 3 to 4 minutes, stirring often, until the apples and onion are somewhat softened.
8. Add cranberries and sprinkle flour over pan; cook, stirring for 1 minute.
9. Return the chicken to the pan and pour in the remaining cider.
10. Cook, stirring once or twice, until the sauce has thickened and the chicken is cooked through, about 3 more minutes.

chicken tenders, thyme, salt, ground pepper, canola oil, apples, red onion, apple cider, fresh cranberries, flour

Taken from www.food.com/recipe/skillet-chicken-with-cranberries-apples-464338 (may not work)