4 chicken breast halves
2 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. warm water
1/2 c. cooking claret wine
1/4 tsp. basil
1 c. applesauce

Sprinkle chicken with salt and pepper. Heat oil in skillet, cook chicken, turning until brown on all sides, about 5 minutes. Drain off all oil. Mix water and claret. Arrange chicken skin side down in skillet. Sprinkle with basil. Pour water-claret over chicken. Bring to boil, reduce to low heat, cover and simmer 30 minutes. Turn chicken pieces, spread applesauce over chicken and simmer 10 minutes, until applesauce is warm and fork goes in chicken easily. Serve with pan juices over rice. Serves 4.