4 boneless, skinless chicken breast halves
2 tbsp. butter
1/3 cup Rosemary-Mint Vinegar
2 tbsp. Apple Butter
2 Granny Smith apples, peeled and cut into ¼ inch slices
1/3 cup dried cranberries
Salt and pepper

Season chicken with salt and pepper; set aside.

Melt 2 tbsp. of butter in a large skillet over medium-high heat. Add chicken and cook
about 4 minutes on each side or until chicken is golden brown and no longer pink inside. Remove to platter and keep warm. Stir in Rosemary-Mint vinegar, apple butter and apples into the skillet. Bring to boil and scrape up the brown bits from the pan. Add dried cranberries. Cook 1-2 minutes or slightly thickened. Spoon over chicken.

Serves 4.