Skillet Chicken with Apple-Dijon Sauce

1. 1

   Place chicken-breast halves between 2 sheets of plastic wrap.

2. 2

   With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper.

3. 3

   In nonstick 12-inch skillet, heat oil over medium-high heat until hot.

4. 4

   Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once.

5. 5

   Transfer breasts to platter; cover with foil to keep warm.

6. 6

   While chicken is cooking, in glass pie plate, combine apples and onions.

7. 7

   Cover with waxed paper and microwave on High 3 to 4 minutes or until tender, stirring once.

8. 8

   To skillet, add apple mixture; cook 2 minutes or until browned.

9. 9

   Add chicken broth, maple syrup, Dijon mustard, and 1/4 tsp.

10. 10

    salt.

11. 11

    Cook 2 minutes to reduce broth mixture slightly.

12. 12

    In bowl, half-and-half with cornstarch; stir into apple mixture with any juices from chicken on platter.

13. 13

    Cook 1 minute to thicken sauce slightly.

* Per serving · 4 servings · Values may vary.