Ingredients

1/3 cup flour
1 tsp. salt
1/2 to 1 tsp. white pepper
2 tsp. garlic powder
2 tsp. dried sage
2 lb. boneless, skinless chicken breasts or thighs
3 tbsp. canola oil
4 medium-size unpeeled Granny Smith apples, sliced thinly
2 cups apple juice
1 tbsp. cornstarch
1 cup 1% milk

Mix the flour, salt, pepper, garlic powder, and sage in a shallow pan. Dredge the chicken through the flour mixture.

Heat the oil in an extra-large heavy skillet or a Dutch oven over medium-high heat; add the chicken pieces and brown each side 5 minutes. Add the apple slices and cider; simmer, uncovered, until the apples are tender, about 20 minutes. The juice should be reduced by half of the original volume.

Remove the apple slices and the chicken to a deep serving platter; cover and keep warm.

Blend the cornstarch into the milk until smooth; pour into a pan with the apple cider sauce.

Increase the heat; stir until the sauce thickens. Adjust the sage, garlic powder, and pepper to taste. Pour the sauce over the chicken and apples.

Serves 8.