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Preheat a saute pan over high heat and add 1 - 2 Tbs oil. Saute the
apples, onions, and mushrooms until caramelized, about 5 - 10 minutes.
Add the garlic and continue cooking over medium heat 1 - 2 minutes,
then add the wine and cook until reduced. Add the butter and cook
until melted, then add the flour and cook until pasty, about 1 minute.
Whisk in the chicken stock and bring to a boil. Reduce heat to low
and allow mixture to cook for about 10-12 minutes to thicken. Adjust
seasoning as needed with salt and pepper. Serve warm. Great with Pork
Chops with Mustard Molasses Glaze found in Main Entree section of this
cookbook and with Mashed Sweet Potatoes found in Sides section.
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