Make the Cider Reduction

1. Combine maple syrup, shallots and vinegar in a sauce pan and reduce until it reaches a syrupy consistency, about 5 minutes
2. Add the reduced stock and bring to a boil
3. Whisk in butter and set aside

Caramelize Apples

1. Heat up a sauté pan and add the sugar and let cook until sugar melts. Add butter and apple wedges and caramelize for 30 seconds
2. Add the wine and let simmer for 2-3 minutes, being careful to not overcook the apples
3. Add the chopped rosemary, remove from heat and set aside

Sear & Bake Chicken

1. Preheat an oven to 325º
2. Season the chicken breasts with salt and pepper. Heat 1 tablespoon grapeseed oil in a large oven-safe sauté pan and when hot, add the chicken, skin side down. Sauté for 2 minutes then transfer to the bottom rack of the oven (so the skin will get crispier)
3. Cook for about 10 minutes, remove from oven, discard oil and whisk in butter. Set aside to rest for a few minutes

Make Vegetable Garnish

1. Coat bottom of a heated sauté pan with grapeseed oil. Add the cabbage and sauté off the stove for 1 minute
2. Add turnips and mushrooms and stir constantly for a minute
3. Season with salt to taste and saute on low heat for 2-3 minutes
4. Add pepper and 1/2 cup chicken stock to sort of braise the ingredients instead of browning them
5. Whisk in 1 tbsp butter and add another 1/2 cup chicken stock
6. Take off the heat and add in the caramelized apples you prepared in the previous step and set aside

To Plate

1. Place the vegetable garnish with caramelized apples in the middle of a plate and top with about 5 or 6 schupfnudlen
2. Slice a chicken breast in half, glaze chicken with silan and place on top of garnish 
3. Spoon sauce around the plate and repeat for 3 other chicken breasts
4. Serve and enjoy!