2 teaspoons vegetable oil   4 skinless, boneless chicken breast halves (1 pound total)   2 tablespoons + 1 teaspoon flour   3 scallions   3/4 pound McIntosh, Cortland, or Empire apples   3/4 pound Granny Smith or Crispin apples   3 tablespoons applejack, Calvados, or brandy   3/4 cup chicken broth   1/2 teaspoon salt   1/2 teaspoon pepper   1/4 teaspoon dried sage   3 tablespoons reduced-fat sour cream   2 tablespoons chopped parsley

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