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3 Boned chicken breasts, split, skinned Flour seasoned with salt and pepper to taste 4 T butter 2 tart apples, cored and cut into rings 2 cups cider 2 T dijon mustard 2 cups heavy cream Salt and freshly ground pepper to tast Lightly sprinkle chicken with seasoned flour. In a large skillet, saute chicken in 2T butter until lightly brown, remove and keep warm. Saute apples until lightly browned,then set aside. Over medium-high heat, add cider and cook down to half its original amount. Whisk in mustard and cream. Cook until thickened, adding salt and pepper to taste. Combine cooked chicken, apples, and cider sauce, and Enjoy! |
