1 lb chicken tenders
3/4 tsp dried thyme
3/4 tsp salt
1/4 tsp fresh ground pepper
2 Tbls canola oil
2 crisp red apples (thinly sliced) (ie Braeburn, Fuji, Gala)
1 large red onion (quartered and sliced)
3/4 c apple cider or apple juice
1 c cranberries (fresh or frozen)
1 Tbls All-Purpose flour
Sprinkle both sides of chicken tenders with 1/4 teaspoon each thyme, salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reduce heat to medium and add the chicken. Cook, stirring, until lightly browned on all sides, 3 to 4 minutes total. Transfer to a clean plate.
Add the remaining 1 tablespoon oil to the pan. Add apples, onion, 2 tablespoons cider (or juice) and the remaining 1/2 teaspoon each thyme and salt. Stir to combine. Cook, stirring often, until the apples and onion are softened, 3 to 4 minutes. Add cranberries and sprinkle flour over everything in the pan; cook, stirring, for 1 minute. Return the chicken to the pan and pour in the remaining cider (or juice). Cover and cook, stirring once or twice, until the sauce has thickened and the chicken is cooked through, about 3 minutes more.