Chicken Breasts With Apples And Cider Cream

Serving Size : 6
Ingredients

for prepare Chicken Breasts With Apples And Cider Cream

:

Amount	Measure	Ingredient - Preparation Method
sauce chicken breasts with apples and cider cream
2	cups	cider
1	tablespoon	mustard - Dijon
2	cups	cream - heavy
1/2	cup	milk - canned
1/8	teaspoon	pepper - cayenne
1/4	teaspoon	salt
1/4	teaspoon	pepper - white
chicken chicken breasts with apples and cider cream
6		chicken breasts - boneless
3/4	cup	flour
1 1/2	teaspoons	salt
1 1/2	teaspoons	pepper - black
1/2	cup	oil - olive
2		apples

In a 2 quart saucepan, reduce the cider to 1/2 cup. Whisk in mustard, cream, and canned 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 T oil in a large skillet. Add chicken and sautй on one side for about 5 minutes. Turn and sautй for 3-5 minutes more or until just slightly undone. Meanwhile, core and slice apples into 1/4" slices. Remove chicken; keep warm. Add remaining 1 T oil to pan. Add apple slices and sautй for 3-5 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 and sauce. Heat for one minute and serve. Can be held in slack oven or very low heat for about 10-15 minutes.

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