2 tsp vegetable oil
4, 4 oz skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp pepper
1 minced garlic clove
1 Tbls spicy brown mustard
1/2 cup apple cider
1 medium Granny Smith apple, cored & sliced
6 cups fresh baby spinach or chopped Swiss chard
1. Heat oil in a large non-stick skillet over med-high heat. Sprinkle chicken with s & p and add to skillet. Cook 5-6 minutes on each side or until well browned. Remove to plate & keep warm.
2. Add next 4 ingredients (through apple slices) to pan; bring to a boil. Reduce heat, simmer, stirring often, 5 minutes. Return chicken & juices to pan. Cook, stirring occasionally, until sauce thickens and the chicken is cooked through, about 3 minutes.
3. Add spinach to pan & toss until wilted; about 1 minute. Serve hot.