4 chicken breasts, halve, 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 chicken breast half between 2 sheets of waxed paper. With dull side of heavy knife pound chicken breasts to flatten to about 1/2 inch thick. Over medium high heat, heat butter in a large skillet. Saute chicken breasts about 3 minutes on each side until golden. Add apple juice, onion, garlic, and thyme. Cover and cook 10-12 minutes or until chicken is tender. Remove chicken; keep warm. Heat liquid to boiling. Add mustard. Stir until well blended. Add apple slices. Pour sauce over chicken. Makes 4 servings.