The man who studies theology, and especially he who studies dogmatics, might watch carefully whether he increasingly does not think in the third rather than the second person. You know what I mean by that. This transition from one to the other level of thought, from a personal relationship with God to a merely technical reference, usually is exactly synchronized with the moment that I no longer can read the word of Holy Scripture as a word to me, but only as the object of exegetical endeavors. This is the first step toward the worst and most widespread ministers’ disease. For the minister frequently can hardly expound a text as a letter which has been written to him, but he reads the text under the impulse of the question, How would it be used in a sermon?

Helmut Thielicke

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Chicken, Apples	4	Servings

INGREDIENTS

4		Chicken breast halves; boneless, skinless
1/2	ts	Salt
1 1/2	tb	Lemon juice
6	tb	Butter; divided
1		Onion; finely chopped
1/4	c	Apple juice
1/2	c	Chicken broth
1	lg	Apple; cored, thin sliced
2	tb	Brown sugar
1/4	c	Sour cream
		Salt & pepper to taste

INSTRUCTIONS

PATTI - VDRJ67A
Sprinkle chicken with salt and lemon juice. In heavy skillet, melt 4 tbls
butter. Add onion and chicken. Brown until golden. Add apple juice and
broth. Cover; cook until tender, about 15 minutes. Remove to platter; keep
warm. In small skillet, melt remaining butter. Add apple slices. Sprinkle
with brown sugar. Saute until tender crisp. Reduce chicken liquid in
skillet to 2/3 cup. Add sour cream. Season to taste. Pour sauce over
chicken. Place apple slices around edge of platter.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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