• 2 tablespoons Dierbergs flour
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 3 boneless, skinless chicken breast halves (about 8 ounces each), lightly pounded to even thickness and
• cut in half crosswise
• 1 tablespoon Dierbergs canola oil
• 1½ cups apple cider or juice
• 1 tablespoon Dierbergs brown sugar
• 1 tablespoon coarse brown mustard
• ⅔ cup apple cider or juice
• 2 tablespoons honey
• ¼ teaspoon fresh or dried thyme
• 3 large tart red apples, cored and cut into ½-inch-thick slices (about 6 cups)

FOR CHICKEN: In shallow dish, combine flour, thyme, salt, and pepper; set 1 tablespoon aside. Coat chicken in remaining flour mixture, shaking off excess.

 

In large skillet, heat oil over medium-high heat. Add chicken; cook until browned, about 2 to 3 minutes per side. Transfer chicken to platter; cover to keep warm.

 

Place skillet with drippings over medium-high heat. Stir in reserved flour mixture. Whisk in cider; cook stirring to scrape browned bits from bottom of skillet. Stir in brown sugar and mustard.

 

Return chicken along with any accumulated juices to skillet; cook until internal temperature of chicken is 165°F. and sauce is slightly thickened, about 8 to 10 minutes.

 

FOR APPLES:  In large skillet over medium-high heat, bring cider, honey, and thyme to a simmer. Add apples; simmer until fork-tender, about 10 to 12 minutes.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 290
Cholesterol: N/A
Fat: 5 g
Sodium: 306 mg
Carbohydrates: 34 g
Protein: 26 g
Fiber:
Saturated Fat: N/A