• 1 tablespoon vegetable oil
• 2 large chicken breasts boned and halved or 4 smaller ones
• 1/4 cup cake flour
• 1 granny smith or Macintosh apple, peeled and sliced
• 1/2 cup apple liquor
• 1 cup apple cider
• one cinnamon stick
• 3 cloves
• Salt and Pepper

Preparation

Warm the oil in a large sauté/frying pan. Split chicken breasts and shake in a bag along with cake flour and a little salt and pepper. Sauté fillets along with peppers over medium high heat. Salt and pepper them. Turn and brown on the other side, then reduce heat, add the apples, cover and cook until almost done. Don’t over cook them, or they will be dry and tough.

Remove chicken, apples and peppers from pan, add apple liquor and stir up all the cooked-on bits from the pan. Add cider and spices, cook till reduced by half. Strain sauce and return chicken, apples, peppers and sauce to pan.

Cook a few more minutes until sauce has thickened and chicken is heated through.

Serve with apples and peppers over the chicken.

Serves 4