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Title: Chicken With Apples And Onions
Category: Chicken
Serves: 6

Ingredients:

2.00	tb	Vegetable oil
1.00	tb	Unsalted butter
6.00		Chicken breast halves,
		-patted dry on paper towels
		Flour (about 1/2 cup, spread
		-on a dinner plate)
		Salt and freshly ground
		-black pepper to taste
1.00	lg	Onion, sliced
0.25	c	White vermouth
0.50	c	Chicken broth
1.00	lg	Tart apple, peeled, halved,
		-cored, and
		Sliced
1.00	tb	Chopped fresh parsley

Instructions:
Put the oil and butter in a large skillet placed over moderately high heat.
Dredge the chicken in the flour, shaking off the excess.
Brown the chicken breasts in batches in the butter-oil; transfer to a side dish.
Season with salt and pepper Add the onions to the skillet.
Stir-cook over low heat for 5 minutes.
Add the vermouth, chicken broth and browned chicken; bring to the simmer, cover, and cook for 5 minutes.
Add the apple slices; cook for 5 minutes.
Flip the chicken breasts and cook for 7 to 10 minutes longer, or until cooked through.
Remove the chicken; reduce the cooking liquid if it is not already lightly condensed.
Season with salt and pepper; spoon over the chicken.
Sprinkle with parsely and serve.
Makes 6 servings: Nutrient Information per Serving: 402 Calories, 55 g Protein, 13 g Fat, 12 g Carbohydrates, 4 g Saturated Fat, 151 mg Cholesterol, 217 mg Sodium [THE WASHINGTON POST; October 31, 1990] Posted by Fred Peters.