Chicken and Apples in Cider and Cream

S0...here's what you'll need for this wicked-good dish.
4 whole chicken breasts, skinned and boneless
Flour seasoned with salt and pepper to taste
4 tablespoons butter
2 tart apples, peeled, cored and cut into rings
2 cups apple cider, I used apple juice because that's what I had in the house
2 tablespoons Dijon mustard
2 cups heavy cream
salt and freshly ground pepper to taste

I really like my OXO peeler and corer, although I have about a 50% success rate with the corer, as you can see from the photo above.

Dredge the chicken breasts in flour that you have seasoned with salt and pepper.

Once again I am using my favorite brand-o-pans...Belgique, I'm crazy for this skillet with loop handles. Soooo, saute the chicken in 2 tablespoons of butter until lightly browned and just cooked through; about 3-5 minutes per side. Remove from pan and keep warm under foil.

Add 2 more tablespoons butter to skillet. Saute apple rings until browned; about 3-5 minutes. Remove the apples from the pan and set aside with the chicken.

In the same pan, over medium to high heat, add cider, and boil down to half its original amount, loosening any browned bits with a whisk, you know how I love my whisk. This takes a little while so I decided to make good use of the time and carry some things out to the party barn.

While I was out there I thought maybe there was time for a quick game of ping pong...oh wait...nobody to play with.

So? Next best thing, head on over to the party part of the party barn and do what the sign says. Act a little silly.

I flipped on the disco ball, hit the tunes and burned a few calories...remembering how much I like this dish containing my nemesis...heavy cream....ohhhh....naughty....but gooood.

If you do this disco ball thing, don't take too long...you don't want the cider to turn to syrup.

Allrighty, back to work.

Now that the cider is reduced whisk in the mustard, then add the cream. Boil down the cream until thickened, this usually takes at least fifteen minutes - I like to get it reduced enough so that it coats the back of a spoon. Be sure to stir often because it could scorch at this stage. Once the sauce is the desired consistency add the apples to the pan and coat them with the sauce. Season with salt and pepper to taste.

To serve, pour the apple and cream sauce mixture over chicken.

Yum, great cold weather food. I make this often for my skinny girlfriends when they come to stay, I like to try to fatten them up.