*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Cider
    1       tb           Mustard, Dijon
    2       c            Cream, heavy
      1/2   c            Milk, canned
      1/8   ts           Pepper, cayenne
      1/4   ts           Salt
      1/4   ts           Pepper, white
    6                    Chicken breasts, boneless
      3/4   c            Flour
    1 1/2   ts           Salt
    1 1/2   ts           Pepper, black
      1/2   c            Oil, olive
    2                    Apples
   In a 2 quart saucepan, reduce the cider to 1/2 cup.
   Whisk in mustard, cream, and canned milk and reduce to
   about 2 cups over medium-high heat or until the sauce
   thickens.  Add the seasoning, set aside to cool and
   pour into a wide mouth jar. Dredge chicken in combined
   flour/salt/pepper.  Heat 3 T oil in a large skillet.
   Add chicken and saute on one side for about 5 minutes.
   Turn and saute for 3-5 minutes more or until just
   slightly undone. Meanwhile, core and slice apples into
   1/4 slices.  Remove chicken; keep warm. Add remaining
   1 T oil to pan.  Add apple slices and saute for 3-5
   minutes or until just tender.  Remove apples.  Add
   cider cream sauce to pan and heat while scraping up
   any little browned bits from the pan bottom.  Return
   chicken to warm sauce for one minute, then top with
   apple rings and sauce. Heat for one minute and serve.
   Can be held in slack oven or very low heat for about
   10-15 minutes.
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