In heavy skillet, heat 2 tsp oil over med-high heat, cook apples, onion and
thyme for about 4 minutes or just till tender-crisp. Remove to bowl and set
aside. Heat remaining oil in skillet, cook chicken, turning once for 2
to 3 minutes or till golden brown. Reduce heat to medium low. Set 1 tbsp
apple juice aside, pour remaining apple in skillet along with vinegar.
Cover and simmer 6-8 minutes or till chicken is no longer pink inside. With
slotted spoon, remove chicken to platter, keep warm. Combine cornstarch
with reserved apple juice; stir into skillet and cook over high heat,
scraping up any browned bits for 2 minutes or till thickened. Return apple
mixture to pan and heat through, season with salt and pepper. Spoon around
cooked chicken.

Makes 4 servings.