Serves four

• 4 each, chicken breasts, boneless, skinless, pounded to ¼-inch thick
• ½ cup all-purpose flour, seasoned lightly with salt and pepper
• 2 tbsp. vegetable oil
• 1 apple, peeled, cored, ½-inch diced
• 2 tbsp. shallots
• 1 tsp. mixed fresh chopped herbs, any mix of rosemary, thyme and sage
• ¼ cup apple cider or juice
• ¾ cup chicken broth
• Salt, pepper and Dijon mustard, to taste

While heating sauté pan on medium-high heat, lightly dredge the chicken breasts in the flour, shaking off the excess.

Add the oil to the  pan and add the chicken, splashing away from you to avoid getting hot oil on you. Don’t crowd the pan with too much meat or the pan will cool off too much and not sauté. Simply cook the meat in two batches. Cook the chicken for about 1½ minutes on each side or until light golden and remove from pan. Reserve. 
 
In the same pan, add the apples and cook until light golden, about 30 seconds. Add shallots and herbs, cook 20 seconds or until aromatic. Deglaze the pan with the apple cider and cook down until the pan is nearly dry. Add the chicken broth, bring to a boil and boil down until a light syrupy glaze remains.

Season to taste with the salt, pepper and Dijon mustard. Place meat back in pan to coat with sauce and to reheat and or cook through. Look for the chicken to be 165ºF internal temperature or no pink inside. Serve with your favorite accompaniments, using the vegetables of the season.

 

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