Chicken Medallions With Apples

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This is a beth elon recipe, and she's never let me down before. This is a great recipe for springtime, and is also kosher for passover.

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Steps

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Slice the chicken breasts into medallions.

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Put some flour onto a small plate , and brush the medallions lightly with the flour.

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Quarter the apples , and , with a large-hole grater , grate 6 of the quarters thickly.

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Slice the remaining two quarters thinly.

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Put half the olive oil in a large saute pan and saute the chopped onion and sliced celery until the onion is soft , about 3 minutes.

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Add the grated apple , mix well , and then add the sliced apples.

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Cook for about 2 minutes , mixing gently , then splash in the wine vinegar and 1 / 4 cup white wine , along with a pinch of sugar.

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Add the cloves and cinnamon and cook for another 5 minutes , mixing as the sauce thickens.

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Remove from the flame and put the contents into a bowl.

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In the same pan , wiped clean , heat the remaining oil and quickly saute the chicken medallions , a few at a time , not more than a minute on each side.

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Add salt and freshly ground pepper as they cook.

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When finished , put all the medallions back in the p.

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Ingredients

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chicken breast, flour, green apples, olive oil, onion, celery, sugar, red wine vinegar, white wine, cloves, cinnamon, salt & freshly ground black pepper