Directions

1. Take large saute pan and preheat on medium-high for 60-90 seconds.
2. Add olive oil and let heat for another 60-90 seconds.
3. With paper towels pat the chicken breast dry season with salt and pepper and place the chicken in the pan and cook for 4 minutes per side.
4. Remove the chicken from the pan and put onto a plate to rest loosely cover with foil and set aside.
5. Return the pan back to the heat and add butter onion garlic apple butter thyme and bay leaves stir thoroughly and cook for 6-7 minutes.
6. Add the flour into the pan and cook for 2 minutes stirring constantly.
7. Add the vinegar and chicken broth to deglaze the pan scraping up any browned bits stuck to the bottom of the pan with a spatula.
8. Add the cider and the Apple Butter bring to a boil and let cook for 5-6 minutes.
9. Return the chicken back into the pan add the hard cider stir bring to a boil cover and let simmer for 12-15 minutes.
10. Add any salt and pepper if needed plate top with some extra sauce and serve.