This flavorful dish is quick to make, and great for a weeknight dinner.
To begin, combine a half cup of Chicken Broth, third cup of Maple Syrup, and quarter cup of Apple Cider Vinegar in a bowl, along with a half teaspoon each of Salt & Pepper. Set it aside for now.
Cut 3 or 4 boneless, skinless Chicken Breasts into 2 inch pieces. Salt & pepper them well.
In a large skillet, heat a tablespoon each of Butter and olive oil over medium high heat.
Cook the chicken in the skillet until golden on both sides.
While it is cooking, core & wedge two apples. One Granny Smith and one “Red” one (Red Delicious, Gala, etc.)
And chop up an Onion.
When the chicken is golden, remove it to a bowl and cover it tightly with foil.
Toss your apples and onion into the skillet and cook over medium heat until they are a little golden, too.
Add in a teaspoon of dry Thyme
And a half teaspoon of rubbed Sage. Don’t you love my precision measuring technique?
Stir those all together
Add your chicken and liquid mixture to the skillet. Stir them together, and then cook for 3-5 more minutes, or until the chicken is cooked through.