Brandied Chicken with Mushrooms and Apple

Saturday night dinner....I had made this a few years ago and liked it so decided to try it again because it really is pretty healthy - just a little olive oil.  Usually we think of apples with pork but it is really good with chicken also. Apples add such a new dimension to chicken and then with the onion too - excellent!!  This is not as spicy as Kirby and I prefer so for you folks with children - go for it!!

• 3-4 large boneless skinless chicken breasts (I pound mine and then cut into 2 pieces)
• 3 T. olive oil
• 1 medium onion, sliced
• 1/4 pound mushrooms, quartered
• 1 heaping teaspoon minced garlic
• 2 tart apples, peeled and sliced (granny smith or pippen)
• 1 C. apple juice
• 1/4 C. brandy
• 2 T. flour
• Salt and pepper to taste

1. Season the chicken with salt and pepper.  Heat oil in a large skillet and brown chicken.
2. Add sliced onion and saute for 5 minutes, then add the mushrooms and more oil if necessary.
3. Simmer for 5 minutes more and add the apples.
4. Pour the apple juice and brandy over the chicken and bring to a boil.
5. Cover and simmer for 30 - 35 minutes.
6. Adjust seasoning.
7. Transfer the chicken, mushrooms and apples to a serving dish leaving as much of the liquid in the pan as possible.
8. Mix the flour with enough water to make a smooth paste and stir it into the hot sauce.  Continue with medium heat, stirring constantly for 2 to 3 minutes or until sauce is thickened.
9. Pour the sauce over the chicken and serve.

Note: Goes well with rice.