Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 T Vegetable oil Flour (about 1/2 cup,
1 T Unsalted butter - spread on a dinner plate)
6 Chicken breast halves, Salt and freshly ground
-patted dry on paper towels - black pepper to taste

1 large onion, sliced
1/4 c white vermouth
1/2 c chicken broth
1 large tart apple, peeled,
: - halved, cored, and
: - sliced
1 tb chopped fresh parsley

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.

Submitted By SHARON STEVENS On 10-04-94

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