4 tb Unsalted butter
1 lg Thinly sliced red onion
1 ts Chopped fresh thyme leaves
1    Granny smith apple, peeled,
Cored, sliced
3/4 c  Apple cider
2    Whole chicken breasts
1/4 c  Flour
1/4 c  1/2 & 1/2
1/2 ts Salt
1/4 ts Pepper
1 tb Minced parsley

In 12″ nonstick skillet, melt 3 Tbls. butter. Add onion & thyme; over
medium-low heat, saute 12-15 minutes, until onion is soft & begins to
brown. Stir in apple & cider; over med heat, saute 8 minutes, until
apple is soft. Remove from skillet; keep warm. On waxed paper, coat
chicken with flour. In skillet, melt remaining 1 Tbls. butter; over
med heat, cook chicken 4 to 5 minutes each side. Remove to platter;
keep warm. To pan, add apple mixture, half & half, salt & pepper;
when hot, spoon over chicken. Sprinkle with parsley.