1 lg. apple
7 tbsp. butter
1 tsp. honey
1 tsp. fresh lemon juice
All-purpose flour
6 oz. boneless, skinless chicken breast halves
1 c. chicken stock or broth
1 c. apple juice
1/2 c. cranberry juice cocktail
1/4 c. brandy (optional)
1 (1") 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, about 4 minutes.

Dredge chicken in flour, salt and pepper. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add chicken and cook until golden and cooked through. Transfer to plates and cover with foil.

Add chicken stock, apple and cranberry juices, brandy and cinnamon stick to same skillet and bring to boil. 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. 4 servings.