Apple Pan Yummmm

I made a delicious fall dinner; lately I'm inspired to cook (must be the chilly nights). The side dishes were salad, steamed heritage purple cauliflower and organic broccoli (ingredients bought at the Santa Clara Farmers' Market), and quinoa. The entree, some of which was scooped over the quinoa, was from AllRecipes.com, but I used six boneless, skinless chicken thighs instead. Recipe serves four.

Apple Pan Chicken

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 4 boneless, skinless chicken breast halves
• 3 apples - peeled, cored and sliced
• 3 tablespoons dried currants
• 3 tablespoons pine nuts (optional)
• 1/3 cup apple juice or cider
• 1.5 teaspoons dried thyme
• 1.5 teaspoons chopped fresh parsley
• 1 jalapeno pepper, seeded and chopped
• salt and pepper to taste

DIRECTIONS:
Heat oil in a large heavy skillet over medium heat. Saute onions and garlic until soft and translucent. Move the onions to the side, and brown chicken 4 minutes on each side. Top chicken with apples, currants and pine nuts. Pour in apple juice. Season with thyme, parsley, jalapeno, salt and pepper. Cover, reduce heat, and simmer for 15 to 20 minutes, or until apples are cooked and chicken is no longer pink.