Recipes from Pilgrim's Kitchen

• 4 skinless, boneless chicken breast halves
• 1 small apple, cored and thinly sliced
• 4 tablespoons butter
• 1/2 teaspoon each salt and freshly ground black pepper
• 0.25 teaspoon (0.1 oz) Herbs & Spices, Pepper, black
• 1-2 tablespoons flour
• 4 slices Brie cheese
• 2 cups apple cider
• 2 cups chicken broth

In the sauté pan, warm 1 tablespoon butter over high heat. When the butter foams add the chicken breasts and brown them on both sides. Transfer the chicken to a sheetpan, stuffed-side-down, and put it into the oven for 12 to 14 minutes.

While the chicken is cooking, make the sauce. Pour the cider and broth into the sauté pan and boil it over high heat until reduced to about 1 1/2 cups. Swirl in the remaining 2 tablespoons of butter. Season to taste with salt and pepper.

To serve, divide the chicken among 4 plates and pour a little sauce over each.
Serves 4