Served along with a side of sage roasted butternut squash is a delicious meal. Cornbread is always a welcomed addition to soak up the sweet gravy.
As usual I don't have an actual recipe but I can tell you my process:
*Cooking times are going to depend on size of chicken pieces. Always cook chicken until juices run clear.
*In a hot pan I brown both sides of chicken breasts (you could use any cut of chicken I use cutlets or quicker cooking pieces when I don't have as much time) and sautee them until about half way cooked through.
*Then I add a couple cups of apple cider so that it comes up half way on the chicken and on medium heat finish cooking the chicken.
*When the chicken is close to being fully cooked I add diced apples to soften in the cider. Be careful not to add them too soon otherwise they will turn to mush. I use about 1/2 - 1 apple per chicken breast depending on size of apple.
*Once the chicken has finished cooking romove them from the pan along with the apple pieces. Set aside and cover with foil to keep warm.
*Crank the heat up to high and allow the cider to boil for a couple of minutes to reduce a little bit.
*While cooking chicken in a small sauce pan make a roux of 1:1 butter to flour. I usually use about 1TBS each but if you plan on making lots of apple gravy you will need to make more roux.
*Add chicken stock slowly while contstantly whisking to remove lumps. Once the roux has been thinned out with about 1-2 cups of stock allow it to simmer.
*Once cider has reduced turn the heat to low and simmer. Add the chicken stock mixture and allow everything to simmer and thicken to desired consistency. The longer you cook it the thicker it will become.
*At this point you can add more cider to make it more sweet and syrupy consistency or more stock to make it more savory. I add more of each based on the taste I am going for and the amount of gravy needed.