Quarter carrots lengthwise, then cut into 2-in lengths

Pat chicken dry and sprinkle with black pepper. In large skillet melt one tablespoon butter. Add chicken breast and cook for two and a half minutes on each side on medium high. Transfer to plate.

Reduce heat to medium, add apples, and cook, stirring frequently until golden--about 5 minutes. Transfer to plate with chicken.

Melt remaining butter in skillet and add cabbage, carrots and onion; Cook, stirring, until tender but still crisp--about 5 minutes. Stir in the apple juice, brown sugar, vinegar and caraway seeds.

Return the chicken and half of the apples to the skillet. Reduce the heat to low; cover and simmer for 20 minutes. Transfer the chicken to a warm platter, ladle the sauce over it, and garnish with the reserved apples.

One serving equals about 310 calories 8 g fat 35 g protein and 24 g carbs