Yield: 4 servings

INGREDIENTS:
4 boneless, skinless chicken-breast halves
1 tablespoon olive oil
1 firm apple, such as Braeburn, cored, halved, and cut into 1/2-inch slices
1 cup apple juice
1 large onion, thinly sliced
1 garlic clove, minced
1/2 teaspoon dried thyme leaves
kosher salt
black pepper
2 tablespoons Dijon mustard

DIRECTIONS:

  1. Place each chicken-breast half between 2 sheets of wax paper and pound with a meat mallet until about ¾ inch thick.
  2. Heat the oil in a large skillet over medium-high heat.
  3. Sauté the chicken until golden, about 3 minutes per side.
  4. Add the apple slices, apple juice, onion, garlic, thyme, ½ teaspoon salt, and 1/8 teaspoon pepper.
  5. Simmer, covered, 6 to 8 minutes or until chicken is fork-tender.
  6. Remove the chicken, apple slices, and onion to a serving platter and keep warm.
  7. Bring the sauce to a boil for about 5 minutes or until slightly reduced.
  8. Whisk in the mustard.
  9. Pour the sauce over the chicken.