1. Using a zesting tool, grater or peeling knife, scrape thin strips of peel from apples.  Set aside for garnish.  Peel any remaining skin from apples, core and cut into a small dice.
2. In a large saucepan over medium heat, warm vinegar, ½ cup apple juice and rosemary.  Add diced apples, reduce heat and bring to a simmer; cook 4 – 6 minutes or just until tender.  Remove half of apple mixture, place in food processor and puree until smooth.  Remove remaining apples from heat and set aside.
3. In large sauté pan, warm olive oil.  Add chicken breast halves and cook, browning each side, about 2 minutes per side.  Add shallots and sauté until translucent, about 2 – 3 minutes.  Add remaining 1 ½ cups apple juice and Dijon mustard.  Bring to a simmer and cook 2 – 3 minutes.  Add apple puree and apple-vinegar-rosemary mixture to pan.  Stir and continue cooking 1 -2 minutes.  Stir in cream, salt and pepper.
4. Remove chicken breasts and sauce to serving platter.  Garnish with apple zest strips.

Recipe courtesy of the National Chicken Council

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