Instructions: Place each chicken breast half between two sheets of waxed paper and pound with a meat mallet until about 3/4 inch thick.

Heat the oil in a large skillet over medium-high heat and saute the chicken until golden, about three minutes per side.

Add apple slices, apple juice, onion, garlic, thyme and salt.

Cover and simmer six to eight minutes or until the chicken is fork-tender.

Remove the chicken, apple slices and onion to a serving platter and keep warm.

Bring the sauce to a boil for about five minutes or until slightly reduced.

Whisk in the mustard.

Pour the sauce over the chicken and serve.

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