Apple Cider Chicken

• 4  boneless, skinless chicken breasts
• Salt and freshly ground pepper
• 1 tablespoon(s) extra-virgin olive oil, divided
• 2  Granny Smith apples, peeled, cored and thickly sliced
• 1/4 cup(s) finely chopped shallots
• 1 teaspoon(s) dried thyme
• 1/2 cup(s) apple cider
• 1/2 cup(s) reduced-sodium chicken broth
• 1 tablespoon(s) reduced-fat sour cream
• 1 tablespoon(s) chopped fresh parsley

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Directions

1. Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
2. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add apples, shallots and thyme. Cook, stirring, until softened, 2 to 3 minutes. Add cider and broth; bring to a simmer. Cook until slightly thickened, about 3 minutes.
3. Return chicken and juices to pan; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer chicken to a warmed platter. Stir sour cream and parsley into sauce. Season with salt and pepper and spoon over chicken.

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