4 Medium, cored but not peeled and sliced 1/2 inch thick
1⁄2 Cup (8 tbs)
Heat butter in a large, heavy skillet over moderate heat 1 minute.
Dredge apples in flour, shake off excess, and saute, a few at a time, in butter about 10 minutes, turning often until lightly browned.
Drain on paper toweling and serve hot.