4-6 tart apples
2 large carrots, peeled
1 onions, chopped
4 boneless skinless chicken breasts
1/3 cup apple brandy (optional) eg Calvados
1 cup chicken broth
1 tsp dried thyme
salt and pepper to taste
juice of 1/2 a small lemon
2 tsps cornstarch
2 tsps water
Peel, core and slice apples. Thinly slice carrots and dice onions.
Heat oil in a large skillet over medium high heat. Brown chicken breasts on both sides (about 2 minutes per side).
Add in apples, carrots and onion.
Mix apple brandy, chicken broth and thyme. Pour over chicken. Bring to a boil, then reduce heat and simmer for 30-40 minutes.
Season with salt and pepper. Stir in lemon juice.
Mix cornstarch in water and add to the skillet, stirring constantly until thickened.
Serve with rice.