4 t  Oil; vegetable

      2    Apples; tart thin sliced, u

      1    Onion; sliced

    1/2 t  Thyme; dried

      4    Chicken breasts; boneless s

      1 c  Apple juice

      1 t  Vinegar; cider

      1 t  Cornstarch

           Salt & pepper
  Fat grams    per serving:              Approx. Cook Time: :20
     In heavy skillet, heat 2 tsp oil over med-high heat, cook apples,
  onion and thyme for about 4 minutes or just till tender-crisp. Remove
  to bowl and set aside.    Heat remaining oil in skillet, cook chicken,
  turning once  for 2 to 3 minutes or till golden brown. Reduce heat to
  medium low. Set 1 tbsp apple juice aside, pour remaining apple in
  skillet along with vinegar. Cover and simmer 6-8 minutes or till
  chicken is no longer pink inside. With slotted spoon, remove chicken
  to platter, keep warm.    Combine cornstarch with reserved apple
  juice; stir into skillet and cook over high heat, scraping up any
  browned bits for 2 minutes or till thickened. Return apple mixture to
  pan and heat through, season with salt and pepper. Spoon around cooked
  chicken.