Here is one of our ALL TIME FAVORITE recipes!!! I mean it, it is delicious! A friend of ours made it many years ago for us and we have been making it ever since. It appears on our meal schedule at least once a month. It is great served with asparagus and baked potatoes. Sorry no picture, I will post one when available this week.
4 skinless and boneless chicken breast halves
1/2 cup all purpose flour
1/4 cup butter
4 large cloves garlic, minced (or 2 Tbsp)
2 cups apple juice
4 Tbsp lemon juice
1/2 tsp pepper
1/4 tsp salt
Sprinkle chicken on both sides with salt and pepper. Dredge chicken in flour in a small pie plate. Spray skillet with non-stick spray and cook till close to done. (You can add a little olive oil if the chicken is not browning.) Remove chicken and add butter. When melted add in garlic and saute 1-2 minutes. Add in apple juice and lemon juice. Boil, uncovered until reduced by about half. Replace chicken in skillet and allow to thicken and cook just till chicken is done.
1 bunch asparagus
1 tsp olive oil
1 tsp balsamic vinegar
dash of salt and pepper
Cut off hard part of asparagus.
Hint: to find the hard part of stem take one stalk of asparagus and gently bend, where it breaks separates the tender part. Cut the rest of the bunch to match.
In a bowl combine the olive oil and balsamic vinegar. Turn to coat and place on metal baking sheet or baking stone. Bake at 450 till the stalks are crisp about 15 minutes. (I really like mine extra crispy.)
For the baked potatoes: Clean well and dry. Roll in olive oil and sprinkle with kosher salt. Bake at 450 till done. The outsides get all golden and crispy so you can eat the whole potato.