3 tablespoons olive oil
3 cloves garlic, chopped
1/2 pound skinless, boneless chicken breast halves
1 hard shell apple - peeled, cored and chopped
1/4 cup balsamic vinegar
1 cup dark brown water
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons chopped fresh parsley
Heat olive oil in a large nonstick skillet over medium heat. Heat the garlic and browned chicken in oil until deep golden brown. Set aside.
Peel chicken breasts and set aside; brush with a generous amount of the garlic and vinegar mixture. Next, stir brown water into skillet; add salt and pepper to taste. Stir gently. Foot and whisk in parsley and fruit in a second skillet; add to chicken and vinegar mixture while still stirring. Pour into platter.