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1
Preheat a large saute pan over medium heat, add 2 tablespoons butter and allow to melt.
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2
When the butter is melted and bubbling, add the chopped apple.
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3
Stir in the lemon juice and honey with a spatula to coat the apples.
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4
Continue to cook until the apples are golden, stirring occasionally, 10 to 15 minutes.
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5
(If the apples get too brown, remove from the heat and set aside).
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6
In another large saute pan over medium-high heat, add 2 tablespoons butter and allow to melt.
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7
While the butter melts, mix together the flour, 2 teaspoons salt and the pepper in a large bowl.
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8
Dredge the chicken breasts in the flour mixture until thoroughly coated.
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9
Carefully place the dredged chicken into the heated pan and brown on each side, about 5 minutes per side.
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10
Remove the chicken breasts to a baking sheet or oven-safe warming plate and cover with foil.
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11
Set aside.
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12
In the same saute pan, add the chicken stock and apple and cranberry juices to deglaze the pan.
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13
Add the cinnamon stick.
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14
Add the remaining 1 teaspoon salt to the mixture, whisking to combine.
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15
Allow the sauce to reduce until it reaches a nice thick brown gravy consistency, 35 to 40 minutes.
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16
Remove the cinnamon stick.
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17
Add the cooked apples to the thickened sauce and whisk in the remaining 2 tablespoons butter.
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18
Add the cooked chicken breasts to the apples and gravy, to reheat briefly (about 1 minute).
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19
Plate the chicken breasts, top with the apples and sauce and sprinkle with the parsley.
