"This is one of my favorite recipes to make when we're entertaining friends or out of town guests. It's quick, easy and utilizes one of Vermont's greatest ingredients—MAPLE SYRUP! I have to give full credit to my father-in-law Philip who concocted this recipe from a description on a local restaurant's menu. I'll take credit for doubling part of the recipe so you have extra of the sweet maple gravy to pour over a serving of mashed potatoes. I like to serve it with a simple green salad and a good bottle of wine."

4 boneless chicken breasts
6 tbsp butter + 1 tbsp more
1 shallot, chopped
6 tbsp flour
6 tbsp tomato paste
3 c. chicken broth
2/3 c. maple syrup
1 large granny smith apple
1 1/2 c. shredded sharp cheddar cheese

Melt 6 tbsp butter in pot. Lightly brown the shallot. Whisk in flour. Cook until light brown. Add tomato paste, chicken broth and maple syrup. Cook unil it bubbles and thickens. Set aside. Slice the apple. Saute it in 1 tbsp. butter in frying pan on both sides until it is lightly browned. Remove apple. Brown two chicken breasts at a time in the same pan.

Put chicken in a broiler proof pan. Cover with half of the sauce. Bake, partially covered, at 350° for 1/2 hour. Remove. Put apple slices on top of chicken. Pour the rest of the sauce on top. Sprinkle cheese on top. Broil until cheese is melted. Serve with mashed potatoes. Serves 4.