Season the chicken generously with salt and pepper on both sides. Warm the vegetable oil in a sauté pan over medium heat until hot but not smoking. Sauté the chicken just to brown it on both sides. Remove the chicken from the pan and set it aside.
Add the sliced onion to the pan, season with salt and pepper, and sauté, stirring constantly. After 3 minutes, add the apple slices and sauté for about 2 more minutes, until the onions are tender.
Reduce heat to medium-low and add the cider, Kitchen Accomplice Chicken Broth Concentrate
or Chicken Bone Broth Concentrate
, 2/3 cup water, and apple butter, stirring to combine. Return the chicken to the pan, cover, and simmer 5-7 minutes, until the chicken is cooked through.
Transfer the chicken to a warm platter and cover with foil. Combine the cornstarch and 2 teaspoons water in a small bowl, then whisk it into the simmering braising liquid. Simmer, whisking constantly, for 3-4 minutes, until the liquid has thickened. Season to taste with salt and pepper. Serve the chicken with the sauce spooned over the top.