Chicken Breast with Apple Cider Cream Sauce

Ingredients:

FOR CHICKEN

6 each Chicken Breast, boneless, skinless, 6 or 8 ounce

¾ C Baker Boy All Purpose Flour

TT Salt & Pepper

½ C Bocelli Canola and Extra Virgin Olive Oil Blend

FOR SAUCE

2 C Apple Cider

1 T Maille Original Dijon Mustard

2 C Heavy Cream

½ C Whole Milk

1/8 tsp Natural Pak Cayenne Pepper

¼ tsp Natural Pak White Pepper

¼ tsp Salt

2 each Cortland, Jonathon or Granny Smith Apples, cored, sliced ¼”

Directions:

Heat the 3 T of oil in a sauce pan over medium high heat.

Season the chicken breast, dredge in flour, and add to heated oil.

Sauté chicken for 5 minutes on the first side, flip and sauté for an additional 3-5 minutes or until done.

Remove chicken to heated platter - keep warm.

Add remaining 1 T oil to pan, heat and add apple slices; cook until slightly soft.

Remove apples to chicken platter, discard remaining oil.

Add cider to pan and reduce by ½.

Whisk in mustard, heavy cream and milk, reduce to thicken.

Season cream sauce.

Arrange chicken on service plates, top with cream sauce and garnish with the sautéed apples.

YIELD: 6 servings