2 teaspoons chopped fresh rosemary plus additional for serving
1 1/2 pounds boneless skinless chicken breasts
1 cup fresh apple cider
1–2 tablespoons flour
Sea salt and freshly cracked black pepper to taste
1 teaspoon Dijon mustard
4 medium firm sweet-tart apples, sliced thinly (I used Jonagold)
In a large sauté pan, melt two tablespoons of the butter, plus garlic and rosemary. Add the chicken and cook on medium heat about 6-7 minutes per side until no longer pink and a little bit golden brown, turning to ensure that all sides are evenly cooked. Remove the chicken from pan and place in a rimmed casserole dish, leaving the butter and garlic in the pan. Add the apple cider and bring to a gentle simmer. Whisk in the flour until evenly dissolved. Add Dijon mustard and stir until combined. Add salt and pepper to taste. Pour over chicken.
Sauté the apple slices in remaining 1 tablespoon butter, deglazing the sauté pan as you go. Serve the apple slices with the chicken and with a side of fries or sweet potato fries.