• Cooking Time: 23
• Servings: 4
• 4 chicken breasts halves, deboned and skinned
• 2 tablespoons olive oil
• 2 firm apples, such as Braeburn or Fuji, cored, halved and cut 1/2 inch slices
• 1 1/2 cup apple juice
• 3 garlic cloves, minced
• 1 large onion, thinly sliced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 2 tablespoons Dijon mustard

1. Place each chicken breast half between two sheets of wax paper and pound with the flat side of a meat mallet until about 3/4 inch thick.
2. Heat the oil in a large skillet over medium high heat and sauté the chicken until golden, about 4 minutes per side.
3. Add the apple slices, apple juice, onions, garlic, thyme and salt.
4. Cover and simmer for about 10 minutes.
5. Remove the chicken, apple slices and onion to an oven proof serving platter and keep warm.
6. Bring the sauce to a boil for about 5 minutes.
7. Whisk in the mustard.
8. Pour the sauce over the chicken and serve.

My wife saw this recipe in a magazine and clipped it out. It looked great for the most part, but had to make just a few changes. It is a simple recipe with a delicate flavor. Great companions are wild rice and steamed vegetables.