4 skinless and boneless chicken breast halves

1/4 cup (60 ml) butter

1 small onion, finely chopped

1 clove garlic, finely chopped

1/2 cup (125 ml) apple cider or white wine

2 Cortland apples, peeled, cored and sliced

1/2 cup (125 ml) 35% cream or 15% thick-style cream

1 pinch cinnamon

Salt and pepper

In a skillet, brown the chicken on both sides in half the butter. Season with salt and pepper. Set aside.

In the same pan, sauté the onion and garlic in the remaining butter. Deglaze with the cider over high heat. Add the apples, cream, cinnamon and chicken. Cover and simmer for about 10 minutes or until the chicken is fully cooked.

Adjust the seasoning.

Serve with rice.

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