4 chicken breast halves, boned and skinned
2 tbsp. butter
1 c. apple juice
1 med. onion, sliced
1 clove garlic, minced
1/2 tsp. thyme
4 tsp. Dijon mustard
1 apple, cored and sliced (leave on skin) preferably a Granny Smith
Thickener of flour paste or cornstarch

1. Melt butter in large skillet or electric fry pan.

2. Add chicken and brown.

3. Add apple juice, onion, garlic and thyme.

4. Cover and cook 10-12 minutes (until chicken is tender).

5. Remove chicken, keep warm.

6. Bring liquid to a boil.

7. Add mustard and flour to skillet. Stir until well blended.

8. Add apple slices and cook until soft (5 minutes).

9. Return chicken to skillet.

10. Serve when apples are soft, not mushy.

11. Pour sauce over chicken when serving.

SERVING SUGGESTION: Serve with white rice. It's also good reheated if you want to make extra. Reheat chicken and sauce in double boiler. Serves 4.