Vermont Chicken

2 chicken breast halves, skinned, boned, and pounded flat with mallet.
2 Tbsp canola oil
2 golden delicious apples, washed cored and sliced thick.
1/3 cup maple syrup
1/4 cup orange juice
Pinch of cloves
1/4 tsp crushed red pepper flakes
Salt to taste
Parsley sprigs for garnish

Place chicken breasts in skillet and brown on both sides in oil. Turn heat to medium. Add remaining ingredients, except parsley. When bubbling, turn heat to low; cover. Cook (turning breasts once) until liquid becomes creamy and chicken is tender. Serve chicken, spooning the creamy sauce on top. Garnish with parsley.

Serve with 2 small roasted sweet potatoes.

Servings: 2