Sauce: Mix 1/4 cup maple syrup, 1/4 lbs butter, 1/2 cup apple cider, 1/3 cup cider vinegar and 1 tsp salt in saucepan on medium heat until butter is melted.
Dilute 2 Tbsp cornstarch in a little cold cider; stir in to thicken. Set aside on heat.Apple Topping: Peel and core apple and cut into thin slices.
Bring 1 cup apple cider to a boil over medium heat Remove from heat, place apple slices in hot cider and let stand 15 minutes.
Drain and set aside.Chicken: Pound 4 boned, skinned whole breasts to an even thinness. Beat 2 eggs briefly, dip the breasts in egg, remove and shake off excess.
Dredge chicken in flour. sauté in 6 Tbsp clarified butteruntil golden.
To serve: Place chicken on a hot platter and top with poached apple slices. Top with maple cider sauce. golden.Makes 4 Source: