Recipe: Chicken And Apple Saute

Chicken And Apple Saute

4 teaspoons vegetable oil
2 tart apples, thinly sliced
1 onion, sliced
1/2 teaspoon dried thyme
4 skinless, boneless chicken breast halves
1 cup apple juice
1 tablespoon cider vinegar
1 tablespoon cornstarch
salt & pepper to taste

In heavy skillet, heat 2 tsp oil over medium-high heat, cook apples, onion and thyme for about 4 minutes or just until tender-crisp. Remove to bowl and set aside. Heat remaining oil in skillet, cook chicken, turning once for 2 to 3 minutes or until golden brown. Reduce heat to medium low. Set 1 tablespoon 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.