2 T. Flour
4 boneless skinless chicken breasts
1 tsp. vegetable oil
1 onion, chopped or 2 T. dehydrated onion
3/4 C. Apple cider or juice
1 small turnip, peeled and cut into 1/4 inch by 2 inch sticks (about 4 cups)
1 C. reduced sodium chicken stock
2 Granny Smith or golden delicious apples, peeled and chopped
2 T. lemon juice
1 1/2 tsp. fresh thyme leaves or 1/2 tsp. dried
Salt and black pepper

Coat chicken with flour and shake off excess. Reserve unused flour. Heat oil over high heat in a large non-stick skillet. Add chicken and cook until golden, about 2 minutes per side. Remove and set aside. Reduce heat to medium and add onions. Cook for 2 minutes until onions are softened. Add reserved flour and cook 1 minute more. Gradually add cider and cook, stirring until thickened, about 2 minutes. Add turnip and chicken stock. Cover and simmer on low until tender, about 15 to 20 minutes. Add apples, lemon juice, thyme and chicken. Cook until chicken is no longer pink inside, season with salt and pepper, and serve.