Apple Cider Chicken

1. Season the chicken on both sides with salt and pepper. Melt the butter in a large, deep skillet over medium-high heat. Add the chicken. Sear for 3 minutes per side, or until golden-brown. Transfer to a plate.
2. Reduce the heat to medium. Add the onions and carrots. Sauté for 3 to 4 minutes, or until they begin to soften. Stir in the mushrooms, apples and garlic. Cook for 2 to 3 minutes, stirring occasionally. Pour in the wine. Cook until reduced by half.
3. Add the thyme, apple cider and chicken broth. Return the chicken and any accumulated juices to the skillet. Bring to a gentle simmer. Cover. Cook over low heat for 20 to 25 minutes, or until chicken reaches an internal temperature of 165° F.
4. Transfer the chicken to a serving platter, and tent with foil. Stir the heavy cream and Dijon mustard into the sauce until combined. Bring to a gentle simmer. Cook for 5 minutes, or until the sauce thickens slightly.
5. Return the chicken to the skillet. Spoon the sauce over the top. Taste, and adjust the seasoning (if needed).
6. Transfer to a serving platter. Garnish with fresh parsley and thyme. Serve with mashed potatoes, buttered egg noodles or crusty bread.

Per Serving: Calories: 480, Fat: 22 g (12 g Saturated Fat), Cholesterol: 180 mg, Sodium: 830 mg, Carbohydrates: 22 g, Fiber: 4 g, Protein: 44 g.