Apples

2 Boneless Skinless Organic Chicken Breasts
2 Shallots, minced
1 Apple, peeled, cored, diced
Herbs de Provence Blend
Cinnamon
Paprika
Chicken Stock
1 Tbs Olive Oil

Season chicken breasts with Herbs de Provence Blend, Cinnamon & Paprika.
Heat olive oil in skillet over medium heat. Add shallots & apples, cook until softened just a bit. Add chicken to skillet and brown both sides. Add enough chicken stock to allow shallots & apples to float just a bit. Reduce heat to medium-low and braise chicken for approx fifteen minutes, turning once about half-way through. Chicken stock will slowly evaporate during this process. Once chicken is nearly finished cooking & stock is just about completely evaporated, turn heat to medium-high to allow for the shallots to crisp and the apple caramelize.

This recipe will yield tender, juicy chicken paired with both savory and sweet flavors topped off with the crispy shallots providing some textural depth.