Chicken Breasts with Apple Cream Sauce
2 cups apple cider
3 tablespoons butter, divided
4 boneless, skinless chicken breasts, pounded slightly
1/2 cup flour
2 teaspoons garlic salt
Freshly ground black pepper
1 1/2 cups chicken stock
2 apples, thinly sliced
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoons fresh chopped thyme or Italian parsley, plus more for garnish
Heat cider in a saucepan and let simmer for about 10 minutes until it reduces down to about 1 cup. Dredge chicken breasts lightly in flour and season with garlic salt and pepper. Heat 2 tablespoons of butter in a large skillet and brown chicken breasts for 4 to 6 minutes on each side. Remove chicken to a plate. Add remaining butter to the same skillet and apples. Cook apples for 2 to 4 minutes until they just start to soften. Remove apples to a plate or bowl. Cover to keep them warm.
Add chicken stock and reduced cider to the skillet. Bring to a boil, stirring to scrape up brown bits at the bottom of the pan. Turn down heat a bit and whisk in mustard and heavy cream. Add chicken back to the pan to warm and cook through. Stir in thyme or parsley. Serve chicken with the cider cream sauce and warm apples over the top. Garnish with a little extra thyme or parsley. Great served with hot cooked rice.