Creamy Chicken, Apples, And Sweet Potatoes

• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 1 1/2 teaspoons thyme divided
• 4 boneless, skinless chicken breast (1 1/2#)
• 3 tablespoons butter, divided
• 2 granny smith apples, peeled, cored, slice 1/4 inches
• 1 large sweet potato, about 1 lb. peeled, halved lengthwise and cut into 1/4 inch slices
• 1 medium onion, chopped
• 1/2 cup apple juice
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 1 tablespoon parsley, chopped

1. Combine 1/2 tsp. salt, 1/4 tsp pepper, 1/2 tsp thyme and sprinkle over both side of chicken.
2. In skillet melt 1 tbsp butter over medium-high heat.
3. Add apples, 1/4 tsp salt to skillet.
4. Cook turning occasionally until browned, 4-5 minutes.
5. Remove apples from skillet, reserve.
6. In same skillet melt 1 tbsp butter and chicken, cook until browned, 4-5 minutes each side and remove.
7. In same skillet melt remaining butter, and potatoes, onion, and remaining salt, pepper, and thyme.
8. Cook stirring occasionally until slightly browned 3-4 minutes.
9. Add juice, cook until reduced by half, 2-3 minutes.
10. Stir in broth.
11. Cover and reduce heat to medium-low.
12. Simmer 10 minutes, stir in cream.
13. Add reserved apples, chicken.
14. Cook until potatoes are tender and chicken is done.
15. With slotted spoon transfer chicken, potatoes and apples to serving platter.
16. Increase heat to high and cook sauce in skillet until thickened.
17. Stir in parsley.
18. Spoon over chicken, potatoes, apples.

salt, pepper, thyme, chicken, butter, granny smith apples, sweet potato, onion, apple juice, chicken broth, heavy cream, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68885 (may not work)