Maple Glazed Chicken

This is a super simple fall fave that I discovered in the Food Network magazine. I wasn't a fan of the roasted apples for dinner, but you need them for flavor, so I added baby carrots and ate the apples with vanilla ice cream for desert. I was pretty proud of myself. : ) This serves 4-6, depending on how much people eat.

2 lbs chicken breasts, cut into large chunks

2 Tbsp olive oil

2 apples, cut into wedges

8 shallots, quartered lengthwise

1/2 lb baby carrots

1/4 c fresh sage, torn

1/2 c c chicken broth

1/4 c maple syrup

1/4 c apple cider vinegar

1) Pat chicken dry and season with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken and cook undisturbed, until browned and crisp, about 5 min.

2) Turn chicken and add apples, shallots, carrots and sage. Reduce heat to med high and cook until chicken is browned on the bottom, 5 min-ish.

3) While the chicken finishes make the glaze. Combine chicken broth, maple syrup, vinegar and 1/2 tsp salt. Add the mixture to the skillet and boil until reduced by three quarters, 3-5 min.