 by Michael Smith
The Food Network Ingredients 2 boneless chicken breasts 1 pinch salt and pepper 1 splash sunflower oil 1 Tbsp butter 1 onion, chopped 2 clove garlic, chopped 2 apples, cored and chopped ¼ cup apple cider 1 Tbsp cider vinegar 2 Tbsp grainy mustard 1 Tbsp dried sage 1 handful fresh sage leaves 1. Match your favourite heavy frying pan or skillet with a tight fitting lid and medium high heat. Splash and swirl in enough vegetable oil to cover the bottom of the pan, then swirl in a dollop of butter. Add the chicken breasts, searing their first side until it’s golden brown and crusty, about 5 to 7 minutes. Flip the breasts and continue searing until side two is equally golden brown and delicious. Add a splash more oil if you think the pan needs it. The goal here is not to fully cook the meat but just to add lots of brown flavour to the works while the pan temperature is high enough. 2. Reduce the heat to medium and remove the chicken breasts to a plate. Add the onion and garlic, sautéing for a few minutes until fragrant. Add the apples, cider, vinegar, mustard and dried sage. Adjust your heat to bring the works to a slow, steady simmer, not a rapid boil. Return the chicken to the pan, cover tightly and continue cooking, simmering the sauce and baking the meat until its cooked through and delicious, and registers an internal temp of 165ºF, 10 to 15 minutes. Turn the breasts once during the simmer, to allow the apple flavours to fully permeate from all sides. Add the fresh sage leaves. Plate the finished chicken breasts, spoon on the saucy apples, serve and share.
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 Dumplings
2 cups (500 mL) whole wheat flour 4 tsp (20 mL) baking powder 1 tsp (5 mL) salt 1/2 cup (60 mL) butter 1 cup less 2 tbsp (200 mL) milk 3 - 4 apples, peeled, halved and cored ½ cup (125 mL) cane sugar 1 tsp (5 mL) cinnamon Brown Sugar Sauce 2 cups (500 mL) packed brown sugar 3 Tbsp (45 mL) butter Dumplings 1. In large bowl, sift together flour, baking powder and salt. Using pastry blender or 2 knives, cut in butter. Pour in milk; using hands, wooden spoon or stand mixer, knead into smooth dough. Turn dough out onto floured surface; divide into 6 to 8 pieces. Roll out each large enough to wrap around 1 apple half. Place 1 apple half on each piece of dough, cut side up. 2. In small bowl, mix together cinnamon and sugar. Spoon sugar mixture into each apple hollow. Wet edges of dough, pinch together to seal over apple. 3. Place dumplings on greased baking sheet. Bake in 350°F (180°C) oven until apples are tender, about 30 minutes. Brown Sugar Sauce 1. While dumplings are baking, in medium saucepan, bring 2 cups (500 mL) water, brown sugar and butter to a boil. Cook for 5 minutes. 2. Serve dumplings warm with Brown Sugar Sauce drizzled over top. 
 from Well Plated
FOR THE APPLE FILLING:
FOR THE CRISP TOPPING:
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