Fall is here, and it is, perhaps the most beautiful Fall I’ve seen. It has been sunny and warm with soft winds. Really perfect.

To celebrate such perfection I prepared Sautéed chicken with apples and cranberries, healthy, yummy, quick, and very, very Fall-like. Enjoy!

Sautéed chicken with apples and cranberries

4 boneless skinless chicken breasts
flour
salt
pepper
butter
¼ c apple jack or brandy
¼ c apple cider, or apple juice
¼ c cranberry juice
¼ c chicken stock
½ c fresh cranberries, or dried if fresh are not available, more if you like
2 apples, preferably tart, Granny Smith
juice of 1 lemon

Heat skillet over medium-high heat. Pound chicken breasts to about ¼" thick cutlets. Dredge cutlets in salt-and-pepper-seasoned flour. Melt butter in hot skillet. Sauté in skillet about 3 minutes on each side, until golden brown, but not completely cooked through. Remove cutlets to plate, cover loosely with foil, and set aside.

Deglaze skillet with apple jack. Add cider, cranberry juice, chicken stock, and cranberries. Return cutlets to skillet. Simmer about 10 minutes, until chicken is cooked through and sauce reduces slightly. Remove cutlets, sauce, and cranberries to serving platter.

Dice apples and toss in lemon juice. Sauté in skillet until slightly golden, but not too soft. Spoon over top of cutlets and serve.

If you prepare this ahead and want to freeze or refrigerate it to serve later, let cool before packaging in airtight container in refrigerator or freezer.
To prepare and serve: If frozen, defrost in refrigerator the day before you plan to serve.
To heat in microwave: Heat at 70% power for about 3 minutes, until heated throughout. Do not over-microwave or chicken will become tough.
To heat on stovetop: Place in skillet over medium-high heat until chicken is heated through, about 7-10 minutes.