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