Ingredients
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 cup apple cider
1/2 cup chicken broth
1/2 cup heavy cream
2 apples, peeled, cored, and sliced
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp Dijon mustard
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
1. Season the chicken breasts with salt and pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the chopped onion and cook for about 3 minutes, or until softened.
5. Add the minced garlic and cook for another minute until fragrant.
6. Pour in the apple cider and chicken broth, stirring to combine.
7. Add the sliced apples, Dijon mustard, dried thyme, and a bit more salt and pepper. Stir well.
8. Reduce the heat to medium and allow the mixture to simmer for about 10 minutes, or until the apples are tender.
9. Stir in the heavy cream and simmer for an additional 2-3 minutes to thicken the sauce slightly.
10. Return the chicken breasts to the skillet, spooning some of the sauce and apples over the top. Cook for another 2-3 minutes to ensure the chicken is warm and well-coated with the sauce.
11. Garnish with chopped fresh parsley before serving.