Heat the oil &amp;amp;amp; butter in a large frying pan (non stick preferred) add in the onions and stir on a low heat for 15 minutes. The onions should be crispy add the garlic cloves for the last 5 minutes of frying time.
Once cooked remove the onions and garlic from the pan and put them in a bowl or plate.
Dust both sides of the chicken with the flour shaking it over the top, then cook in the pan on a medium heat for 10 minutes, flipping the chicken half way through.
Pour in the apple juice and add the tomato puree, scraping the bottom of the pan to mix it well. After 1 minute place the onions and garlic back in the pan and cook on a low heat for 20 – 25 minutes, until the chicken is cooked through and the sauce has thickened.
Once the sauce has thickened serve and enjoy.