Waldorf Chicken

• 4 boneless skinless chicken breasts
• 1 (6 ounce) can apple juice
• 12 teaspoon chicken bouillon granule
• 2 small apples, cored and sliced, not peeled
• 14 cup sliced celery
• 2 green onions, about 1/4 cup
• 2 tablespoons raisins
• 1 tablespoon cornstarch
• 14 teaspoon ground nutmeg

1. Rinse and dry chicken, sprinkle with salt and pepper.
2. In a frypan combine apple juice and bouillon granules.
3. Bring to boil, add chicken.
4. Reduce heat.
5. Cover and simmer for 5 minutes.
6. Turn chicken.
7. Add apples, celery, onions and raisins.
8. Cover and simmer 5 minutes or until chicken is tender and no longer pink.
9. Remove chicken and slice, top with apple slices, cover.
10. Stir together cornstarch, nutmeg and 2 tablespoons cold water.
11. Add to frypan, cook and stir until bubbly, cook, stirring for another 2 minutes.
12. Pour over chicken.

chicken breasts, apple juice, chicken bouillon granule, apples, celery, green onions, raisins, cornstarch, ground nutmeg

Taken from www.food.com/recipe/waldorf-chicken-13955 (may not work)