The tart apple sauce mixture made the dish. Each bite had a wonderful burst of flavor. We had roasted green beans with garam marsala, s&p along side.
Place a large skillet over medium-high heat with EVOO. Place the chicken into the pan, saute 6-7 minutes per side.
Remove the chicken from the pan and add the apples and onions, season with salt and pepper, and cook until tender, 4-5 minutes. Add the cider and grainy mustard, and bring up to a bubble. Add the chicken back to the pan and cook until the liquids have reduced a bit and thickened up, 3-4 minutes.