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CHICKEN AND APPLE SAUTE

Category:    Chicken
Yield: 4 servings
 
      4 ts Oil, vegetable                      1 c  Apple juice
      2    Apples, tart thin sliced            1 tb Vinegar, cider
      1    Onion, sliced                       1 tb Cornstarch
    1/2 ts Thyme, dried                             Salt & pepper
      4    Chicken breasts, boneless      
 
  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 minutes 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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