1. Season chicken with salt and pepper. Heat oil. Add chicken and cook until browned and no longer pink in the center, about 5 to 6 minutes
2. Add the apple, shallot, thyme. Cook until apple is slightly browned. Then add apple cider. cook for 1.5 minutes. Then add the broth and return and return to a boil. Cook for 3 minutes.
3. Mix the cornstarch and water in a small bowl. Add to the sauce and cook, stirring until thickened. Reduce heat to low. Add the sour cream and mustard, whisk until smooth.
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|Serving Size: 1 Serving (1067g)|
|Recipe Makes: Servings|
|Calories from Fat: 134 (16%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 281.9mg||87 %|
|Sodium 1687.3mg||58 %|
|Potassium 2020.9mg||53 %|
|Total Carbohydrate 52.7g||16 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 47.7g|
|Protein 116.9g||167 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 829
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