This is easy and delicious.
1 T. olive oil
1 1/4 pounds thin-cut boneless, skinless chicken breasts
1/4 cup flour
1 cup apple cider
2 teaspoons grainy Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Heat a large skillet over medium-high heat. Add 1 T. oil. Coat chicken in flour and add half to skillet. Cook 2 minutes per side (more if chicken is thicker). Remove to a plate and repeat with remaining tablespoon of oil and chicken. Remove chicken to plate.
Reduce heat to medium and pour cider into skillet. Cook 1 minute, scraping up any browned bits from pan. Stir in mustard, thyme, salt, and pepper. Add chicken and simmer on medium-low, covered, for 4 minutes. Spoon sauce over chicken and rice.
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