• 4 x boneless, skinless chicken-breast halves
• 1 Tbsp. extra virgin olive oil
• 1 x hard apple, like Braeburn, cored, halved and cut into 1/2 inch slices
• 1 c. apple juice
• 1 lrg onion, thinly sliced
• 1 x garlic clove, chopped
• 1/2 tsp dry thyme leaves
• 1/2 tsp salt
• 2 Tbsp. Dijon mustard

Directions

1. Place each chicken breast half between two sheets of waxed paper and lb. with a meat mallet till about 3/4 inch thick.
2. Heat the oil in a large skillet over medium-high heat and saute/fry the chicken till golden brown, about three min per side.
3. Add in apple slices, apple juice, onion, garlic, thyme and salt.
4. Cover and simmer six to eight min or possibly till the chicken is fork-tender.
5. Remove the chicken, apple slices and onion to a serving platter and keep hot.
6. Bring the sauce to a boil for about five min or possibly till slightly reduced.
7. Whisk in the mustard.
8. Pour the sauce over the chicken and serve.