Recipe - Chicken Breasts With Apples And Cider Cream

SAUCE
2 cup Cider
1 tablespoon Mustard, Dijon
2 cup Cream, heavy
One half cup Milk, canned
1/8 teaspoon Pepper, cayenne
One fourth teaspoon Salt
One fourth teaspoon Pepper, white

CHICKEN
6 Chicken breasts, boneless
Three fourths cup Flour
1 One half teaspoon Salt
1 One half teaspoon Pepper, black
One half cup Oil, olive
2 Apples

In a 2 quart saucepan, reduce the cider to One half cup. Whisk in mustard,
cream, and canned milk and reduce to about 2 cups over mediumhigh heat or
until the sauce thickens. Add the seasoning, set aside to cool and pour
into a wide mouth jar. Dredge chicken in combined flour/salt/pepper. Heat 3
T oil in a large skillet. Add chicken and saute on one side for about 5
minutes. Turn and saute for 35 minutes more or until just slightly undone.
Meanwhile, core and slice apples into 1/4" slices. Remove chicken; keep
warm. Add remaining 1 T oil to pan. Add apple slices and saute for 35
minutes or until just tender. Remove apples. Add cider cream sauce to pan
and heat while scraping up any little browned bits from the pan bottom.
Return chicken to warm sauce for one minute, then top with apple rings and
sauce. Heat for one minute and serve. Can be held in slack oven or very low
heat for about 1015 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini