Cut each chicken breast in 3 to 4 thin slices. Heat some oil in a saute pan over med to high heat. When hot season chicken with salt and pepper. Lightly dust with flour. Carefully place chicken in pan and cook on first side until lightly golden. Flip and cook completely. You may have to cook chicken in more than one batch. When all chicken is cooked add butternut and julienne the apple on a mandolin and add. When starting to soften, about one minute add shallots and garlic. Cook 1 minute and add the liquids wine first (to cook out alcohol). Add any juice from the chicken. Divide chicken on plates and spoon butternut sauce over the top. Serve with cous cous or brown rice. Enjoy!!!!!