Herbed Chicken

In large skillet, heat butter over medium heat. Add chicken and cook until brown on both sides, about 6 minutes. Remove chicken to a plate and remove skin. Sprinkle chicken with 1/4 teaspoon of the salt and half of the pepper.

In small bowl, mix remaining 1 teaspoon salt, remaining pepper, parsley, rosemary, thyme, onion and apple juice. Pour off any remaining fat from skillet; add juice mixture to pan, stirring to scrape brown bits from bottom; bring to a boil.

Return chicken to pan, cover, lower heat and simmer, turning occasionally, or until liquid has turned brown and thick and fork can be inserted in chicken with ease, about 30 minutes. To serve, place chicken on serving dish and spoon liquid from the pan over chicken. Garnish, if desired, with chopped parsley.