Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Unsalted butter |
| 1 large | Thinly sliced red onion |
| 1 teaspoon | Chopped fresh thyme leaves |
| 1 | Granny smith apple, peeled, |
| Cored, sliced | |
| ¾ cup | Apple cider |
| 2 | Whole chicken breasts |
| ¼ cup | Flour |
| ¼ cup | 1/2 & 1/2 |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 tablespoon | Minced parsley |
In 12" nonstick skillet, melt 3 Tbls. butter. Add onion & thyme; over medium-low heat, saute 12-15 minutes, until onion is soft & begins to brown. Stir in apple & cider; over med heat, saute 8 minutes, until apple is soft. Remove from skillet; keep warm. On waxed paper, coat chicken with flour. In skillet, melt remaining 1 Tbls. butter; over med heat, cook chicken 4 to 5 minutes each side. Remove to platter; keep warm. To pan, add apple mixture, half & half, salt & pepper; when hot, spoon over chicken. Sprinkle with parsley.
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