Chicken Breasts With Apples Cider Cream
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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
saute on one side for about 5 minutes. Turn and saute 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 saute 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.
Servings: 6
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