Chicken With Apples

• 1/2 c. all-purpose flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 6 bone in chicken breast halves, skinned (about 3 lb.)
• 1 1/2 Tbsp. vegetable oil
• 1 medium onion, sliced
• 1 large carrot, scrubbed and sliced
• 1 large rib celery, sliced
• 2/3 c. apple cider or juice
• 1/2 c. defatted chicken broth
• 1 tsp. diced rosemary
• 1 1/2 tsp. minced garlic
• 3 Winesap or Empire apples (about 1 1/4 lb.), halved, cored and cut into thin slices or wedges

1. Mix flour, salt and pepper in gallon size food storage bag. Add chicken and share until coated.
2. Reserve 2 tablespoons flour mixture.
3. Heat oil in large deep skillet over medium heat.
4. Add chicken; cook 5 to 7 minutes, turning once until well browned. Remove to a plate.
5. Add onion, celery and carrot to drippings in skillet.
6. Cook 3 to 4 minutes, stirring several times.
7. Sprinkle with 2 tablespoons reserved flour and cook 3 minutes longer.
8. Stir in cider, broth, rosemary and garlic.
9. Add chicken.
10. Bring to boil; reduce heat.
11. Cover and simmer 25 to 30 minutes until chicken is done.
12. Remove to serving platter and cover loosely with foil. Process liquid and vegetables in blender until smooth.
13. Pour back into skillet; add apples.
14. Cook over low heat 5 to 7 minutes until tender.
15. With slotted spoon, remove apples to serving platter. Serve sauce separately.
16. Serves 6.

allpurpose, salt, pepper, chicken, vegetable oil, onion, carrot, celery, apple cider, chicken broth, rosemary, garlic, winesap

Taken from www.cookbooks.com/Recipe-Details.aspx?id=465569 (may not work)