Chicken Normandy

Ingredients:
4 (5 oz) skinless chicken breast halves 
½ tsp salt
¼ tsp pepper
¼ C flour
1 Tbls olive oil
1 Tbls butter
1 Granny Smith apple 
¹/₃ C finely chopped onion
1 tsp fresh thyme leaves 
²/₃ C apple cider 
¹/₃ C heavy cream
1 Tbls grainy Dijon mustard 
¼ tsp kosher salt 
¼ tsp pepper

Directions:
Peel, core, and thinly slice the apple; set aside.

 Season breasts with salt and pepper on both sides; dredge lightly in flour, shaking off excess. Heat oil in large skilled over medium-high heat; add butter and swirl to melt. Place breasts in skillet, top side down. Reduce heat slightly and sauté, turning once, until lightly golden on each side (about 3-4 minutes per side). Transfer chicken to a plate; keep warm.

Return skillet to medium-high heat; add apple, onion and thyme. Sauté until apple begins to soften. Pour in cider; bring to boil. Boil until cider is reduced by half (2-3 minutes). Add remaining ingredients, stirring until well blended; continue stirring and cook 2 to 3 minutes until sauce is thickened. Serve over chicken breasts.