CHICKEN AND APPLE SAUTE
Serving Size: 4
INGREDIENTS:
2 teaspoons Oil -- vegetable
1 Onion -- sliced
2 Apples; tart thin sliced
1/2 teaspoon Thyme -- dried
2 teaspoons Vegetable oil
1 cup Apple juice
1 tablespoon Cornstarch
4 Chicken breasts -- bonelesss
1 tablespoon Vinegar -- cider
Salt & pepper
DIRECTIONS:
In heavy skillet, heat 2 tsp oil over med-high heat, cook apples, onion
and thyme for about 4 minutes or just till tender-crisp.
Remove to bowl and set aside.
Heat remaining oil in skillet, cook chicken, turning once for 2 to 3 min
or till golden brown. Reduce heat to medium low.
Set 1 tbsp apple juice aside, pour remaining apple in skillet along with
vinegar.
Cover and simmer 6-8 minutes or till chicken is no longer pink inside.
With slotted spoon, remove chicken to platter, keep warm.
Combine cornstarch with reserved apple juice; stir into skillet and cook
over high heat, scraping up any browned bits for 2 minutes or till
thickened.
Return apple mixture to pan and heat through, season with salt and pepper.
Spoon around cooked chicken.
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