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DIRECTIONS

Heat a serving platter in a 150°F oven.
Melt 1 tbsp of the butter in a skillet over high heat. Add the apple wedges and sauté until softened, about 8 minutes. Remove from the heat and set aside.
Rinse the chicken breasts and pat dry with paper towels. Sprinkle with salt and pepper.
Melt the remaining 1 tbsp butter in a wide, heavy sauté pan with a lid over medium-high heat. Add the chicken breasts, skin side down, and sauté, turning once, until nicely browned, about 5 minutes on each side.
Raise the heat to high and add the apple cider, honey, mustard, and 1 tbsp tarragon. Bring to a boil, cover, reduce the heat to low, and simmer until the chicken is cooked through, about 10 minutes. Remove the chicken breasts to the warmed serving platter and keep warm.
Add the sautéed apples and their juices to the pan, stirring them into the chicken juices. Bring to a boil, add the cream, and boil for about 1 minute.
Pour the apples and sauce around the chicken breasts and garnish with a little more tarragon. Serve hot.