Chicken with Apples and Cider

3 T butter
1 Granny Smith apple, cored and sliced
1 T packed brown sugar
Four 4-ounce boneless chicken breasts
1/4 t cinnamon
1/4 t salt
1/4 t freshly ground pepper
1 medium onion, thinly sliced and separated into rings
1/2 cup apple cider
1/4 cup cider vinegar
2 cups hot cooked wide noodles

1. In a large skillet, melt half of the butter. Saute' the apple until lightly browned, about 5 minutes. Sprinkle with the brown sugar; cook, stirring frequently, until tender, 3-5 minutes longer. Transfer to plate.
2. On a sheet of wax paper, sprinkle chicken with salt, pepper and cinnamon. In the skillet, melt the remaining butter. Saute the chicken until browned, 4-5 mintues per side. Trasfer to another plate.
3. In the skillet, cook the onion, covered, until tender, 6-8 minutes; stir in the cider and vinegar. Reduce the heat and simmer 2 minutes. Return the chicken to the skillet; simmer, spooning the sauce over the chicken, until the chicken is cooked through and the liquid is reduced by half, 4-5 minutes.
4. 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.