2 1lbChicken (Boneless) 0.5Medium Onion 2clvGarlic, Crushed 2TApple Juice 1tHerbs de provence 2Fresh Basil Leaves (minced) 1TWorcestershire Sauce 1TVirgin Olive Oil Cut the chicken (I usually use breasts or tenderloins, but any boneless chicken will do), into bite-sized pieces. Chop the onion, and mince or crush the fresh garlic. Add olive oil to a frying pan, and heat up to medium heat, when the pan is hot, add the onions and garlic, and sautee until onions begin to turn golden. Add the chicken, Herbs de Provence, and Worcestershire sauce, cooking chicken until outside begins to turn pale. When chicken is approximately half-cooked, add basil leaves and apple juice or cider, and continue cooking until chicken is cooked through and liquid has mostly evaporated.