2 tbsp vegetable oil
1 Granny Smith apple, cored and sliced
1 tbsp packed dark brown sugar
4 (4 ounce) skinless boneless chicken breasts
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp freshly ground pepper
1 medium onion, thinly sliced and separated into rings
3/4 cup apple cider
2 cups hot cooked wide noodles
In a large skillet over medium heat, heat 1 tablespoon of the oil. Saute the apple until lightly browned, about 5 minutes. Sprinkle with the brown sugar; cook, stirring frequently, until tender, 3 to 5 minutes longer. Transfer to a plate.
On a sheet of wax paper, sprinkle the chicken with the cinnamon, salt, and pepper. In the skillet, heat the remaining 1 tablespoon oil. Saute the chicken until browned, 4 to 5 minutes on each side. Transfer to another plate.
In a skillet, cook the onion, covered, until tender, 6 to 8 minutes; stir in the apple cider. Reduce heat and simmer 2 minutes. Return the chicken to the skillet; simmer, spooning the sauce over chicken, until chicken is cooked through and liquid is reduced by half, 4 to 5 minutes.
Return the apples to the skillet; cook until heated through, about 2 minutes. Arrange the noodles on a platter; top with the chicken mixture, pouring any remaining juices over chicken.