Ingredients

Instructions

  1. Slice the chicken breasts into medallions.
  2. Put some flour onto a small plate, and brush the medallions lightly with the flour.
  3. Quarter the apples, and, with a large-hole grater, grate 6 of the quarters thickly.
  4. Slice the remaining two quarters thinly.
  5. Put half the olive oil in a large saute pan and saute the chopped onion and sliced celery until the onion is soft, about 3 minutes.
  6. Add the grated apple, mix well, and then add the sliced apples.
  7. Cook for about 2 minutes, mixing gently, then splash in the wine vinegar and 1/4 cup white wine, along with a pinch of sugar.
  8. Add the cloves and cinnamon and cook for another 5 minutes, mixing as the sauce thickens.
  9. Remove from the flame and put the contents into a bowl.
  10. In the same pan, wiped clean, heat the remaining oil and quickly saute the chicken medallions, a few at a time, not more than a minute on each side.
  11. Add salt and freshly ground pepper as they cook.
  12. When finished, put all the medallions back in the pan and add the remaining wine.
  13. When it bubbles, pour over the reserved sauce, heat, and serve immediately.