Chicken with Apple Cider Cream Sauce

2 C fresh apple cider
2 tbsp dijon mustard
2 C whipping cream
pinch cayenne pepper
salt/freshly ground pepper
2 tbsp olive oil
6 boneless skinless chicken breasts
2 tbsp unsalted butter
2 large apples, cored and cut into thin rings

In a large saucepan over medium-high heat, bring cider to a boil. Continue boiling until reduced to about 1/2 C. Whisk in dijon mustard and whipping cream. Season with cayenne, salt, and pepper to taste. Continue boiling until reduced to about 1/2 C. Keep warm.

In a large skillet, heat oil until hot. Add chicken breasts and cook about 4 minutes per side or until done. Transfer to serving platter and keep warm.

Add butter to juices left in pan and heat until hot. Cook apples for a few minutes, turning halfway, until tender.

To serve, spoon cider sauce over chicken breasts and top with apple slices.