1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
1 cup apple cider vinegar
1 cup sliced celery, broken into small pieces
1 cup sliced onion
1 cup sliced apple
1 cup all-purpose flour
1 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon dried sage
1/4 teaspoon dried marjoram
4 tablespoons honey
Heat oil in large skillet over medium heat. Pour vinegar over chicken breasts. Cook, turning pieces, 5 to 7 minutes on each side. Remove from skillet.
Place celery pieces over chicken breasts. Sprinkle with onion and apple. Sprinkle with flour.
Place celery pieces over chicken. Sprinkle with orange marinade. Sprinkle with salt and pepper. Sprinkle with oregano and basil. Sprinkle with sage. Place chicken over celery and apple mixture. Cover and continue cooking, turning chicken every 6 minutes, about 8 minutes.
Dredge chicken in flour. Heat 1/2 cup water in large skillet over medium heat. Add chicken, browning well on each side and turning once, about 5 minutes. Add salt, pepper and oregano. Bring to a boil, stirring constantly, and add chicken, celery and apple mixture. Cook, stirring frequently, for about 1 minute.
Add honey and chicken, turning and adding water as needed. Cook over medium heat, stirring occasionally, for 1 minute. Sprinkle with cinnamon sugar and nutmeg. Cook, stirring, for 3 minutes.