• Preheat oven to 350 at some point
• Cook rice if you are doing long rice, otherwise wait until
you put everything in oven
• Reduce cider to ½ cups by boiling briskly. (Should be like 5-
10 minutes) Whisk in mustard, seasonings and cream and boil
briefly until thick. Set aside.
• I usually pound chicken breasts slightly to get a uniform
thickness. (Buy prepounded) Coat with seasoned flour and sauté
in butter until just done. (Will cook more in oven later) Remove
to a 8 by 13 inch pan.
• Fry apples in butter til soft and slightly brown. (Do while
reducing cider and sauteing chicken) Can be done in advance.
• Put Chicken, Apples, Cider sauce into the 8 by 13 pan
• Cook chicken with apples and sauce in 350 oven until all
are heated through (10-15 minutes or until bubbling - dont
need exact time, just done to have chicken absorb sauce)
Serve over rice.
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