Chicken with Apple Cider Cream Sauce

2 cups dry apple cider
2 tbsp Dijon mustard
1 ½ cups whipping cream
⅛ tsp cayenne pepper
2 tbsp olive oil
6 chicken breasts
2 tbsp butter
2 large tart apples*, cored and sliced into rings
Salt & pepper
Parsley

 Directions

• In saucepan over medium-high heat bring cider to the boil and reduce to ½ cup.
• Whisk in Dijon mustard and whipping cream. Season with cayenne pepper and salt and pepper to taste. Continue simmering to reduce to about ½ cup. Keep warm.
• Meanwhile, in a large skillet heat the oil until hot. Add chicken breasts and cook about 3 to 4 minutes per side until done. Transfer to a serving platter.
• Add butter to juices left in the pan and heat until hot; cook the apple slices for a few minutes turning halfway through until tender. 
• To serve, spoon cider sauce over chicken breasts and top with apple slices and spinkle on some chopped parsley.

* - try Granny Smith, Braeburn, Mutsu, Winesap, Pink Lady or Honeycrisp.