Sear the Chicken Breasts:
Remove any excess fat from chicken. Salt and pepper all sides of halved breasts. Heat 1 tablespoon butter in a skillet over medium-high heat. Once hot, add chicken breasts and brown on all sides, cooking about 2-3 minutes per side.
Cook the Chicken Breasts:
Pour the chicken broth and 1/2 cup apple juice into the pan, and then mix in the curry powder, cinnamon, brown sugar, salt, and 1 minced sage leaf. Reduce heat to medium, cover the pan, and bring to a simmer. Lower heat and continue to simmer (covered) for about 20 minutes or until chicken is no longer pink on the inside.
(About 10 minutes before chicken is done, start onions and apples - directions below).
Once chicken is cooked through, remove to a plate, cover, and keep warm. Taste pan juices and add more salt and pepper to taste.
In a small bowl, whisk together the remaining 1/4 cup of apple juice with the cornstarch. Once combined, add the mixture to the pan. Increase heat to high, and boil, uncovered, stirring frequently, about 5 minutes, or until sauce has thickened. When sauce has thickened, add the chicken (and any juices on the plate) back to the large skillet; cook covered over low heat for another minute to heat through.
Sauté Apples & Onion:
About 10 minutes before chicken is done cooking, heat the other 1 tablespoon butter in a medium skillet over medium heat. Once melted, add apple and onion, and sauté until apples are soft but not falling apart.
Serve chicken breasts, topped with the apple/onion sauté and pan sauce. Garnish with additional minced sage leaves.
This recipe was developed by Carpe Season.