2 whole chicken breasts, halved and skinned
1/2 tbsp. black pepper
2 tbsp. unsalted butter
2 firm cooking apples, pared, cored and cubed
1 tbsp. light brown sugar
1 1/2 tsp. cider vinegar
1/4 tsp. caraway seed
1 sm. cabbage (about 3 c., thick slices)
2 med. carrots, peeled and quartered lengthwise and cut into 2-inch lengths
1 med. onion, sliced
1/4 c. unsweetened apple juice

Sprinkle chicken with pepper. In heavy 12-inch skillet, melt 1 tablespoon butter. Add chicken and cook on medium-high heat 2 1/2 minutes on each side; transfer to platter.

Reduce heat to medium; add apples and cook, stirring frequently until golden, about 5 minutes. Transfer to platter with chicken. Melt other tablespoon butter in skillet and add cabbage, carrots and onions. Cook, stirring until tender but still crisp, about 5 minutes.

Stir in apple juice, sugar, vinegar and seed. Return chicken and half of apples to skillet. Reduce heat to low; cover and simmer 20 minutes. Transfer to warm platter; ladle sauce over it and garnish with reserved apples. Serves 4.