1/4 c. flour
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 lbs. skinless, boneless chicken breasts, cubed
1-3 tsp. corn oil for sauteing
1 onion, quartered and thinly sliced
1 c. apple cider (or apple juice)
2 fresh tomatoes, chopped or 14 oz. can, drained
1 tbsp. chopped fresh basil or 1 tsp. dried
1 tsp. grated orange peel

Combine flour, salt, and pepper in a plastic bag. Shake chicken, a few pieces at a time, in the flour until lightly coated. In a Dutch oven or heavy non- stick pan, heat oil and brown chicken on medium heat until flesh turns from pink to white on all sides. Do not crowd the chicken (you may have to do this in several batches).

Remove the chicken from the pot and set aside. Saute onion in the chicken juices. If needed, add a little cider. Add tomatoes and apple cider (or apple juice) to the pot. Bring to a simmer; return the chicken to the pot and simmer, covered, for 20 minutes. Add basil and orange peel; simmer, uncovered, for 10 minutes more. Serve over rice or pasta. Serves 4-6.