Chicken with Apples and Cider

My friend, Liz, swears by this recipe. It's her favorite and she raves about it. It sounds so yummy for fall! It's on deck tomorrow at our house. As is, it's 8 points a serving. I think I'll use brown rice or couscous instead of noodles.

2 tbsp vegetable oil
1 Granny Smith apple, cored and sliced
1 tbsp packed dark brown sugar
4 (4 oz) skinless boneless chicken breasts
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp freshly cracked black pepper
1 medium onion, thinly sliced and seperated into rings
1/2 cup apple cider
1/4 cup cider vinegar
2 cups hot cooked wide noodles

1. Saute the apple in 1 tbsp of oil until lightly browned, about 5 minutes. Sprinkle with brown sugar and cook until tender, about 3-5 minutes. Transfer to a plate.

2. On a sheet of wax paper, sprinkle chicken with cinnamon, salt and pepper. Saute in the remaining tbsp of oil until browned, about 4-5 minutes on each side. Transfer to another plate.

3. In the same skillet, cook the onion, covered, until tender, about 6-8 minutes. Stir in the cider and vinegar. Reduce heat and simmer 2 minutes. Return the chicken to the skillet; simmer, spooning sauce over chicken until chicken is cooked through and liquid is reduced by half, about 4-5 minutes.

4. Return apples to the skillet; cook until heated through, about 2 minutes. Serve over noodles.