Chicken and Apple Skillet

Ingredients:

• 4 teaspoons olive oil or canola
• 2 tart apples, thinly sliced
• 1 medium 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

Preparation:

In heavy skillet, heat 2 teaspoons oil over medium-high heat; cook apples, onion and thyme for about 4 minutes, or until just tender but still a bit crisp. Remove to bowl and set aside. Add remaining 2 teaspoons of oil to skillet; cook chicken, turning once, for 2 to 4 minutes or until golden brown on both sides. Reduce heat to medium low. Set 1 tablespoon apple juice aside and pour remaining juice in skillet along with the cider vinegar. Cover and simmer for 6 to 8 minutes, or until chicken is cooked through and juices run clear. With slotted spoon, remove chicken to platter; keep warm. Combine cornstarch with reserved tablespoon apple juice; stir into skillet juices and cook over high heat, scraping up any browned bits, for 2 minutes or until thickened. Return apple mixture to pan and heat through, season with salt and pepper. Spoon apple mixture around cooked chicken. Serves 4.

I used one large chicken breast/apple/onion and chopped them up (instead of slicing) and it was enough for 4 with baked sweet potatoes and edamame.