Apple Chicken

• 1 3/4 lb. chicken breasts
• black pepper to taste
• 1 large onion, sliced thin
• 1/2 tsp. garlic powder
• 3/4 c. unsweetened apple juice
• 1/3 c. dry sherry or cooking wine
• 1 Tbsp. minced parsley or parsley flakes
• 1/4 tsp. thyme leaves
• 3 large Granny Smith or other tart apples, peeled, cored and sliced
• 1/2 c. water
• 3 Tbsp. cornstarch
• 3/4 c. shredded Jarlsberg cheese

1. Season chicken with pepper to taste.
2. Spray a large skillet with vegetable cooking spray; brown the chicken well on both sides.
3. Add onion and garlic; saute for 3 minutes.
4. Add apple juice, sherry, parsley and thyme; cover and simmer 10 minutes. Add apples; cover and cook 10 minutes longer or until chicken is tender.
5. Blend cornstarch and water; stir into sauce in skillet. Heat to boiling, stirring.
6. Spoon contents of skillet into broiler-proof casserole.
7. Sprinkle with the shredded cheese. Broil 2 to 3 minutes or until the cheese is bubbly.
8. Serve with peas and carrot.
9. Serves 6.

chicken breasts, black pepper, onion, garlic powder, apple juice, sherry, parsley, thyme, apples, water, cornstarch, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=373659 (may not work)