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1
In a large skillet, melt the butter in the oil over medium-high heat until hot.
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2
On a paper plate, combine the flour, salt, pepper and cinnamon.
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3
Dredge the chicken in the seasoned flour and reserve any excess dredging mixture.
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4
Add the chicken to the skillet and saute until mostly cooked and golden all over, about 8 minutes per side.
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5
Remove the chicken to a plate and keep warm.
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6
Add the reserved dredging mixture to the drippings in the skillet and cook, stirring constantly, until it is a light golden colour, 2-3 minutes.
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7
Add 1/4 cup of the cider and stir until the sauce is smooth.
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8
Stir in another 1/2 cup cider and check the consistency of the sauce.
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9
If you would prefer a thinner sauce, add up to 1/2 cup more cider.
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10
Bring the sauce to a boil over medium-high heat.
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11
Meanwhile, dice the unpeeled apple.
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12
Add the diced apple and raisins to the skillet and stir, then place the chicken on top of the sauce.
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13
Cover, reduce heat to medium-low and simmer for 8 minutes.
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14
Turn the chicken over and simmer, covered, until the chicken is cooked through, about 8 minutes longer.
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15
Remove the chicken to a plate.
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16
Stir the cream into the sauce in the pan.
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17
If the sauce is too thick, add up to 1/4 cup more cider.
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18
If the sauce is too thin, add another tablespoon of flour.
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19
To serve, top each chicken breast with some of the sauce, diced apple and raisins.
