apple chicken

1 1/4 teaspoons vegetable oil
6 boneless, skinless chicken breast halves, cut into 1/2 inch cubes (I just left bigger pieces of chicken)
4 Granny Smith apples, cored and sliced into 1/2 inch wedges
3/4 cup dry white wine
3/4 cup chicken broth
1/3 cup brown sugar
1/4 cup cider vinegar
3 Tbsp cornstarch
2 Tbsp Worcestershire sauce
1/2 tsp salt
1 teaspoon black pepper

Heat oil in large nonstick skillet. Add chicken and brown on all sides. Add apple slices, saute 3 minutes, stirring occasionally. Add 1/2 the wine and chicken broth, reduce heat, cover, and simmer 10 minutes. Mix remaining wine and broth together with remaining ingredients; add to skillet. Cook over medium heat, stirring constantly until sauce thickens.

A great fall dish-- we served it with mashed potatoes, peas, and these homemade rolls (substituting some of the ingredients to make them a little healthier-- Abigail and I are happily back on the wheat with little to no effects).