Instructions: Wash and skin chicken breasts. Pound between saran wrap to 1/4 inch thickness. Dredge lightly in flour and season with salt and pepper.

Heat 1 tbsp. of the butter over medium-high heat in a saute pan. When pan is hot, saute two halves of the chicken breasts until golden on both sides. Remove from pan. Wash pan and repeat with the remaining two chicken breast halves.

After removing the last chicken pieces, deglaze the pan with 4 tbsp.

applejack or brandy and pour in the 1/2 cup chicken stock, 1 3/4 cups apple cider and the cinnamon stick. Cook until reduced to 1 cup. Add the dash of salt to taste. Mix 2 tsp. cornstarch with 1 tbsp. cold water and add to sauce to thicken to a glaze-like consistency. Strain. Let cool.

Peel and core apples and slice thinly. Heat saute pan over medium high heat.

When hot, add remaining 2 tbsp. of butter. When butter is melted, add the apple slices. Sprinkle 1 tbsp. of brown sugar and 1 tsp. of lemon juice over the apple slices. Saute apples until tender. Remove from heat and cool.

Place chicken breasts in container. Place apple slices on chicken and pour sauce over.

Serving Ideas: goes great with rice and fresh vegetables, especially good in the fall with fresh apples.

NOTES: Heat this dish, in an ovenproof dish, at 350 degrees until internal temperature reaches 165 degrees
You may want to remove the apples and add them towards the end of heating.

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