Ingredients

6 small chicken breast halves (about 3 lb.), boned and skinned
1 C. unsweetened apple juice
1 Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. ground ginger
1 Tbsp. cornstarch
2 C. coarsely chopped un-pared red apples (about 2 medium)
1 C. diagonal slices celery (about 2 medium stalks)
3 Tbsp. raisins
1 Tbsp. sliced green onion (with top)

Cooking Instructions

Remove excess fat from chicken. Place chicken, 1/2 C. of the apple juice, the lemon juice, salt and ginger in a 10-inch nonstick skillet. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until chicken is done. Remove chicken; keep warm. Mix remaining apple juice and the cornstarch, add to hot liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients; heat through. For each serving, diagonally slice chicken. Arrange on plate, overlapping slices. Top with sauce.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)