1 large apple
7 tablespoon butter
1 teaspoon honey
1 teaspoon fresh lemon juice
All purpose flour
4 6-oz boneless skinless chicken breast halves
1 cup chicken stock or canned broth
1 cup apple juice
1/2 cup cranberry juice cocktail
1/4 cup applejack or other brandy
1 1-inch piece cinnamon stick
Chopped fresh chives
A favorite entree at the Vassar College Alumnae House in Poughkeepsie, NY.
Peel, core and chop apple. Melt 2 tablespoon butter in a heavy medium skillet over medium heat. Add apple, honey and lemon juice. Sauté until apple is just tender and golden, about 4 minutes.
Place flour in a bowl. Season with salt and pepper. Dredge chicken in flour. Melt 2 tablespoon butter in heavy large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4 minutes per side. Transfer to plate and tent with foil.
Add chicken stock, apple and cranberry juices, applejack and cinnamon stick to same skillet and bring to a boil, scraping up any brown bits. Simmer until reduced to 2/3 cup, about 15 minutes. Stir in apple mixture and remaining 3 tablespoon butter. Season with salt and pepper. Discard cinnamon stick. Ladle sauce over chicken. Sprinkle with chives and serve.
Makes 4 servings.