Chicken Breasts with Apples and Cider Cream

Ingredients:

Sauce:

2 cups cider
1 tablespoon Dijon mustard
2 cups heavy cream
1/2 cup milk
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon white pepper

Chicken:

6 chicken breasts, boneless
3/4 cup flour
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1/2 cup olive oil
2 apples

Preparation:

In a 2-quart saucepan, reduce the cider to 1/2 cup. Whisk in mustard,
cream and milk and reduce to about 2 cups over medium-high heat, or
until the sauce thickens. Add the seasoning, set aside to cool and
pour into a wide mouth jar.

Dredge chicken in combined flour/salt/pepper. Heat 3 tablespoons oil
in a large skillet. Add chicken and sauté on one side for about 5
minutes. Turn and sauté for 3 to 5 minutes more or until just slightly
done. Remove chicken and keep warm.

Meanwhile, core and slice apples into 1/4 inch slices. Add remaining 1
tablespoon oil to pan. Add apple slices and sauté for 3 to 5 minutes
or until just tender. Remove apples.

Add cider cream sauce to pan and heat while scraping up any little
browned bits from the pan bottom. Return chicken to warm sauce for one
minute, then top with apple rings. Heat for one minute and serve. Can
be held in slack oven or very low heat for about 10 to 15 minutes.






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