Instructions: In 12" nonstick skillet, melt 3 Tbls. butter. Add onion & thyme; over medium-low heat, saute 12-15 minutes, until onion is soft & begins to brown. Stir in apple & cider; over med heat, saute 8 minutes, until apple is soft. Remove from skillet; keep warm. On waxed paper, coat chicken with flour. In skillet, melt remaining 1 Tbls. butter; over med heat, cook chicken 4 to 5 minutes each side. Remove to platter; keep warm. To pan, add apple mixture, half & half, salt & pepper; when hot, spoon over chicken. Sprinkle with parsley.

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