Chicken and Apple Saute

Title: Chicken and Apple Saute
Categories: 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.