4 chicken breast halves, boned and skinned
2 tbsp. butter
1 c. apple juice
1 med. onion, sliced
1 garlic clove, minced
1/2 tsp. dried thyme leaves
4 tsp. Dijon mustard
1 apple, cored and sliced

Place each with chicken breast half between two sheets of waxed paper. Will dull side of a heavy knife, pound chicken breast to flatten to about 1/2 inch thick. Over medium high heat, heat butter in a large skillet. Saute chicken about 3 minutes on each side until golden.

Add apple juice, onion, garlic and thyme. Cover and cook 10 to 12 minutes or until chicken is tender. Remove chicken and keep warm. Heat liquid to boiling. Add mustard to skillet. Stir until well blended. Add apple slices. Pour sauce over chicken. Serves 4.