Spiced Apple Chicken

I do love cook books and fingering through them to find inspiration for meals but I two little ones demanding my attention so I am not able to do it as often as I'd like too.  I had some apples that I needed to use up and so I looked to Google to help me create the menu for tonight's meal.
This created a wonderful meal that didn't take hours to make and one that every one enjoyed.  When I use apples in recipes, I prefer to leave the skin on because of the nutritional benefits but if you are going for elegance, it may be better to peel them.  In the future I could see adding the seasonings in this recipe to bread crumbs to make a breaded chicken and serve the apples on top.
This is a flavourful dish that pairs well with pretty much any standard side dish.

Spiced Apple Chicken

2 apples (a sweeter variety is best)

3 boneless, skinless chicken breasts

1 tbsp lemon juice

1/4 tsp cinnamon

3 tbsp olive oil, divided

3 tbsp butter, divided

1 1/8 tbsp Herbs de Provence

1/2 tsp salt

1/4 tsp pepper

1 cup chicken stock

zest of one lemon

1. Core and chop the apple into thin pieces and toss in a bowl with the lemon juice and cinnamon.
2. Heat 1 tbsp of the oil and butter together in a skillet then add the apple mixture.  Stir occasionally until the apples are tender and then keep them warm for serving.
3. Place the chicken between plastic and tenderize it with a mallet or rolling pin until it is of uniform thickness (roughly 1/2 inch).
4. Mix 1 tbsp of the Herbs de Provence with the salt and pepper.  Sprinkle this mixture on both sides of the chicken breasts.
5. Add 1 tbsp of the butter and olive oil to the skillet over high heat.  Add half the chicken and cook it through.  Set it aside where it can stay warm.  Repeat with the remaining chicken.
6. Add the broth, zest, remain Herbs de Provence and any juice from the chicken to the pan.  Cook, stirring any brown bits from the side of the pan for about 3 minutes.
7. Spoon the sauce over the chicken and serve beside the apples.