1 lg. apple
7 tbsp. butter
1 tsp. honey
1 tsp. fresh lemon juice
All-purpose flour
4 (6 oz.) boneless skinless chicken breast halves
1 c. chicken stock or canned broth
1 c. apple juice
1/2 c. cranberry juice cocktail
1/4 c. applejack or other brandy
1 (1 inch) piece cinnamon stick
Chopped fresh chives

Peel, core and chop apple. Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add apple, honey and lemon juice. Saute until apple is just tender and golden, about 4 minutes.

Place flour in bowl. Season with salt and pepper. Dredge chicken in flour.

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4 minutes per side. Transfer to plates and tent with foil.

Add chicken stock, apple and cranberry juices, applejack and cinnamon stick to same skillet and bring to boil, scraping up any browned bits. Simmer until reduced to 2/3 cup, about 15 minutes. Stir in apple mixture and remaining 3 tablespoons butter. Season with salt and pepper. Discard cinnamon stick. Ladle sauce over chicken. Sprinkle with chives and serve.