Several years ago when our Supper Club was still in existence (I miss those guys!) we had a "fall" theme. I made a chicken-and-apple dish from one of the Weight Watcher cookbooks -- doubled the recipe to feed a larger crowd.
You could also look for a chicken-with-grapes recipe.
I've also made this particular recipe with leeks subbing for the onions, and it comes out very nicely. Roasted sweet potatoes or squash makes a nice accompaniment.
2 tsp vegetable oil
1 pound boneless, skinless chicken breast(s), four 4 oz pieces
2 tbsp all-purpose flour
1 large onion(s), sliced
2 medium apple(s), firm, cored and sliced
1 cup apple cider
1 cup fat-free chicken broth
1/2 tsp table salt
1/2 tsp ground ginger
2 tsp cornstarch
In a large, heavy-bottomed skillet, warm oil over high heat. Toss chicken with flour, patting off excess. Place in pan and brown well on both sides.
Remove chicken from pan, reduce heat to low and add onion. Sauté, stirring often, until onion is tender and lightly browned.
Stir in apples, cider, chicken broth, salt, ginger and chicken. Bring to a simmer, cover and cook for 30 minutes. Use a slotted spoon to transfer chicken, onions and apples to a serving dish.
In a small bowl, whisk together cornstarch and 2 to 3 tablespoons of pan juices. Combine cornstarch mixture with remaining pan juices, whisking constantly. Simmer for one minute. Pour sauce over chicken and serve.
"We reject as false the choice between our safety and our ideals. Our founding fathers, faced with perils we can scarcely imagine, drafted a charter to assure the rule of law and the rights of man, a charter expanded by the blood of generations. Those ideals still light the world, and we will not give them up for expedience's sake."
--President Barack Obama, 1/20/09