6 boneless and skinless chicken breasts
1/2 cup semi-dry white wine
1 tablespoon olive oil
2 garlic cloves, chopped fine
1 teaspoon crumbled thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
Flatten chicken with a mallet or the sides of a cleaver, place in a glass dish, sprinkle evenly with thyme, salt and pepper and pour wine over all. Cover and refrigerate for at least 1/2 hour. Heat oil on high heat in a skillet. Sauté garlic until just slightly browned. Add chicken breasts, reserving wine and sear on both sides. Lower heat to medium. Pour in reserved wine and applesauce. Cover and simmer about 15 minutes.