Apple Chicken

by Kathryn Steves
(Canada)

Sauted Apple Chicken

4-6 boneless skinless chicken breasts (1 per person)
1/2 tsp thyme
1/4 tsp ground sage
salt and pepper
2 tbsp vegetable oil, divided
2 apples (unpeeled), cored and thickly sliced
1 onion, sliced
1/2 cup apple juice or cider
1 1/2 tsp apple cider vinegar
1 tsp cornstarch

Sprinkle spices onto chicken. Brown both sides in open skillet with 1 tbsp vegetable oil. Remove from skillet. Add remaining oil to skillet and saute onions and apples till golden, 3-5 minutes. Add cider, bring to boil, stirring to scrape off browned bits from pan (this has all the flavour). Return chicken to the pan, cover, cook on medium heat for about 7-8 minutes, turning once. Remove chicken to serving dish. Whisk together the vinegar and cornstarch. Whisk into liquid in skillet and stir and cook until sauce is glossy, about 1 minute. Pour sauce over chicken. Serve.