Chicken and Apples in Honey Mustard Sauce

Ingredients

• 1/2 cup sweet apple cider
• 1 1/2 teaspoons cornstarch
• Salt
• Freshly ground black pepper
• 1 tablespoon honey
• 2 tablespoons Dijon mustard
• 1/2 cup flour, for dredging
• 1 pound boneless, skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 2 small unpeeled apples, cored and cut into eighths
• 1/2 cup chicken broth
• Fresh parsley for garnish

Directions

1. Whisk the apple cider, cornstarch, mustard, honey, and salt and pepper to taste in a bowl, then put it aside. Season the chicken generously with salt, coat it lightly with flour, and tap away any extra.
2. Warm the oil in a large non-stick skillet over medium to medium high heat. When the oil is hot, place the chicken breasts in the pan and cook until the first side is deeply browned, about 3-4 minutes.
3. Flip the chicken, add the apple slices to the skillet, and continue cooking until the second side of the chicken is browned.
4. Pour in the chicken broth and the cider mixture, then bring everything to a boil. Lower the heat to low, cover the pot, and let it simmer until the chicken is tender, about 15 minutes.
5. Use a slotted spoon to move the chicken and apples onto serving plates. Raise the heat under the pan to high and let the sauce bubble for a minute or two, just until it thickens.
6. Spoon the sauce over the chicken and apples, then finish with parsley. Serve with rice or noodles.