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Ok, hold on to your saddle horn, folks.
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Here we go.
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First get that olive oil heating over medium heat.
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Take the garlic, smash them up, and remove the small piece of the root crown and the skin.
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Chop that smelly little critter up, throw it into the oil and stir occasionally.
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Turn your attention to the apple.
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Cut it in half, take a half and quarter it.
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Remove the core and the stem.
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Slice the quarter into about 6 slices each.
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Take the breast and spread about 1/2 to 1 tablespoon of white Worcestershire sauce on each side and cover with the chicken seasoning of choice.
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Set it to the side.
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Keep your eyes (or at least one) on the oil and garlic.
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When the garlic releases its flavor into the oil and starts to become tender and translucent, throw those apples on top.
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Mix those puppies up, until the apples start to limber up.
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Place the chicken breast into the pan on top of the apples and garlic.
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Cover and check periodically.
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I like to use a glass cover.
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When it looks like it is drying out, pour about 1/8 cup of white wine in and cover.
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Continue cooking.
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Turn the chicken and cook further.
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Once again it will need another 1/8 cup of white wine on it.
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(On the chicken.
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Do not slip a swallow.
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Or what the heck, take a drink or two.)
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Anyway, back to the chicken.
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When the chicken is cooked, but not overly done, you want the juices that run from the chicken to be clear, with no pink left.
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Remove the chicken, place on plates and take out the apple slices and set aside.
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Add the butter to the pan and let it melt with all the residual flavoring.
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Now we are going to make a roux.
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Get back here, it is not hard at all.
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Sprinkle the flour over the mixture and stir constantly until it thickens and turns golden brown.
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When it get to that point, you have roux.
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Now pour the milk into the roux and stir.
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Keep stirring until it thickens and starts to leave trails in the pan.
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(That is when you stir the mixture and the fluid does not quickly flow back behind the spoon.)
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Once you are at that point, remove from the heat and stir in the remaining wine, if you havent drunk it all.
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You can add more wine until the sauce has the thickness you desire.
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Pour the sauce over the chicken and place three slices of the apple over the chicken in a fan design.
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Sprinkle dill and parsley over each breast, and you are all done!
