4 boneless chicken breast halves
3/4 c. (6 oz.) apple juice
1/2 tsp. instant chicken bouillon
2 sm. red apples, sliced
1/4 c. sliced celery
2 green onions, sliced
2 tbsp. raisins
1 tbsp. cornstarch
2 tbsp. water
1/4 tsp. ground nutmeg
1 tbsp. brandy (optional)

Season chicken with salt and pepper. Combine juice and bouillon in 10 inch skillet. Bring to a boil; add chicken. Cover and simmer 5 minutes. Turn chicken over; add apples, celery, onions and raisins and simmer, covered, 5 minutes. Transfer chicken and vegetables to plates; keep warm.

Stir together cornstarch, water and nutmeg. Stir in juice in skillet. Cook until thickened; about 2 minutes. Stir in brandy. Spoon sauce over chicken and vegetable servings.