This recipe is from the book, Cooking with Coffee, by Carol Foster.
I recomend this inexpensive paperback with over seventy-five coffee recipes.

Coffee provides the robust flavour and deep-brown colour in this unusually
delicious entree. Buy chicken breasts already boned and skinned,
so that the entire dish can be made in 15 minutes flat.

4 tablespoons unsalted butter
4 large chicken breast
4 teaspoons lightly packed brown sugar
2 tablespoons coffee liqueur
1/4 cup brewed dark roast coffee
1/4 cup apple cider or orange juice
1 large Granny Smith apple, peeled, cored, and cut into 1/4 inch wedges
salt and freshly ground pepper to taste

1.. Melt 3 tablespoons of the butter in a heavy large skillet over
medium-high heat. Without crowding, brown the chicken in the butter,
turning once. Sprinkle 1 teaspoon brown sugar over each breast
half and turn once more. Continue cooking until the sugar
melts, about one minute.

2.. Remove the chicken to a warm plate and cover loosely with foil
to keep it warm. Over medium-high heat, deglaze the pan with the
coffee liqueur, scraping up any browned bits on the bottom.
Whisk in the coffee and apple cider or orange juice and reduce
until slightly thickened, about 3 minutes.

3.. In a separate pan, melt the remaining tablespoon of butter over
medium-high heat. Add the apple wedges and saute, turning as needed,
until golden on both sides.

4.. Return the chicken breasts to the original pan, cover partially,
and simmer until the chicken is finished cooking. It should be springy
to the touch. Turn the chicken at least once in the coffee glaze.
Taste, and adjust the seasoning with salt and pepper.

5.. To serve, place a breast half on each plate and top with sauteed
apple wedges. Spoon any remaining glaze over the apples
and serve immediately.

Makes 4 servings.