Apple Cider Skillet

• 2 tablespoons olive oil, divided
• 1-1/4 pounds boneless skinless chicken breasts, Salt and pepper to taste
• 2 apples, cored and cut into approx. 1/2 inch thick wedges 1 cup sliced shallots or onion
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1/2 cup low sodium chicken broth
• 1/2 cup apple cider
• 1 tablespoon dijon mustard
• 1/4 cup heavy cream

Add a tablespoon of olive oil to a large skillet and heat it over medium heat. Swirl the oil to coat the bottom of the pan and then add in the chicken breasts. Cook the chicken for 6-7 minutes and then flip them over and cook until they reach an internal temperature of 165° F. Remove the chicken from the skillet and onto a plate. Cover with foil to keep it warm. Wipe out the skillet and add the remaining tablespoon of oil. Add the shallots, apples, rosemary, thyme, salt and pepper to the skillet and sauté until the apples are soft, about 7-9 minutes. Pour in the broth, apple cider, and dijon mustard. Stir until the mustard dissolves into the sauce. Bring the mixture to a simmer and then pour in the cream, taste for seasoning. Stir everything together and add the chicken back into the skillet along with any juices. Simmer everything for another 1-2 minutes and then garnish with additional thyme and rosemary before serving.