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Colette & Cassi's Country Kitchen!

Chicken With Waldorf Sauce

4 skinless, boneless chicken breast halves
6 oz apple juice
1/2 tsp instant chicken bouillon granules
2 small red apples, cored and sliced
1/4 cup sliced celery
2 green onions, sliced (about 1/4 cup)
2 TBS raisins
2 TBS cold water
1 TBS cornstarch
1/4 Tsp ground nutmeg

Rinse chicken; pat to dry. Season chicken lightly with salt
& pepper.  In a 10-inch skillet combine apple juice and bouillon
granules. Bring to boiling. Add chicken to skillet. Reduce heat.
Cover and simmer chicken for 5 minutes. Turn chicken over. 
Add apples, celery, onions, and raisins. Cover and simmer for
5 minutes more or until chicken is tender and done. Use a slotted
spoon to transfer chicken to plates. Cut chicken into 1/4-inch-thick
slices. Top with apple mixture. Cover and keep warm.   For sauce,
combine water, cornstarch, and nutmeg. Stir into juices in skillet.
Cook and stir until thickened and bubbly. Cook and stir for 2 minutes
more. Spoon sauce over each serving.

Serves 4.