Chicken and Apples in Honey Mustard Sauce

Ingredients

• 0.5 cup apple cider sweet
• 1.5 teaspoons cornstarch 
• 4 servings salt 
• 4 servings pepper black freshly ground
• 1 tablespoon honey 
• 2 tablespoons dijon mustard 
• 0.5 cup flour for dredging
• 1 pound chicken breasts boneless skinless
• 2 tablespoons olive oil extra virgin 
• 2 small apples good cored unpeeled cut into eighths (use fuji, granny smith, jonathan, jonagold, pippin, or mcintosh apples, cooking apples)
• 0.5 cup chicken broth 
• 4 servings parsley fresh for garnish

Equipment

• bowl
• frying pan
• pot
• slotted spoon

Directions

1. apple cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.
2. Salt the chicken well and dust in flour. Shake off the excess.
3. Brown the chicken breasts and apple slices: In a large non-stick skillet, heat the oil on medium to medium high heat. Once the oil is hot add the chicken breasts to the pan. Cook until well browned on one side, about 3-4 minutes.
4. Turn chicken, add apples, and cook until the chicken has browned on the other side.
5. Add chicken broth and cider mixture to the pan and bring to a boil. Turn the heat down to low, cover the pot and simmer until chicken is tender, about 15 minutes.
6. Reduce sauce: With slotted spoon, remove chicken and apples to serving plates. Increase the heat of the pan to high and simmer the sauce for a minute or two until it thickens.
7. Spoon sauce over chicken and apples and sprinkle with parsley.
8. Serve with rice or noodles.