SAUCE
2 c  Cider
1 tb Mustard, Dijon
2 c  Cream, heavy
1/2 c  Milk, canned
1/8 ts Pepper, cayenne
1/4 ts Salt
1/4 ts Pepper, white

-CHICKEN –
6 Chicken breasts, boneless
3/4 c Flour
1 1/2 ts Salt
1 1/2 ts Pepper, black
1/2 c Oil, olive
2 Apples

In a 2 quart saucepan, reduce the cider to 1/2 cup. Whisk in mustard,
cream, and canned milk and reduce to about 2 cups over medium-high heat or
until the sauce thickens. Add the seasoning, set aside to cool and pour
into a wide mouth jar. Dredge chicken in combined flour/salt/pepper. Heat 3
T oil in a large skillet. Add chicken and saute on one side for about 5
minutes. Turn and saute for 3-5 minutes more or until just slightly undone.
Meanwhile, core and slice apples into 1/4″ slices. Remove chicken; keep
warm. Add remaining 1 T oil to pan. Add apple slices and saute for 3-5
minutes or until just tender. Remove apples. Add cider cream sauce to pan
and heat while scraping up any little browned bits from the pan bottom.
Return chicken to warm sauce for one minute, then top with apple rings and
sauce. Heat for one minute and serve. Can be held in slack oven or very low
heat for about 10-15 minutes.