Autumn Chicken

2 boneless, skinless chicken breasts
2 Tbs. butter
1 onion
1 apple
2 tsp. pure maple syrup
1/4 C. walnut halves
1 tsp. dried marjoram
a couple splashes of beer
bag of baby arugula
3 Tbs. walnut oil
1 Tbs. malt vinegar
Dab of light miso paste

Preheat oven to 400. Rinse chicken, pat dry and season with salt and pepper. In saute pan that is also ovenproof melt butter. Add chicken and sear until golden brown on both sides, about 5 minutes. Place pan in oven. Bake for 15-20 minutes until chicken is cooked through. Place walnuts in a flat pan in oven and toast until fragrant. In the meantime peel and slice onion and apple. Prepare dressing for arugula by mixing walnut oil, vinegar, and miso paste. When chicken is done remove from pan. Add onion, apple, maple syrup, and marjoram to pan and saute until soft. Deglaze pan with beer and continue to saute until liquid volume is reduced by half. Toss arugula in dressing, place in mounds on serving plate, top with chicken, cover with onion mixture and walnuts.