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1
Pan fry chicken in half of the butter just until no longer pink in the middle, turning once to ensure both sides are browned.
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2
Remove chicken from pan and keep in a warm place or cover with foil.
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3
Core and slice apples as desired. I like to use my apple slicer- looks like a wagon wheel with handles- and then slice each lengthwise to make them thinner. To peel or not to peel- hehehehe- up to you. Likewise, red or green- the choice is yours. I like peel on and red for color!
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4
Add the rest of the butter, apples and thyme and fry until apples are as crisp or tender as you like.
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5
Pour apples over chicken and keep warm.
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6
Deglaze the pan with wine, cider or juice scraping all the yummy bits off the bottom.
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7
Add the cream- could use reduced fat sour cream or reduced fat or nonfat yogurt to reduce fat/calories. Yogurt will and a nice 'tang' to the sauce.
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8
Cook until slightly thickened.
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9
Return the chicken and apple mixture to the pan to make sure apples and chicken are nice and warm.
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10
When you are satisfied with the temperature of the dish, serve and enjoy!
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11
Experiment with your favorite herbs and seasonings- I have not tried this but I think a pinch of cinnamon might be really yummy here or maybe some nutmeg -- hmm --.
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12
Let me know what you think.
