Pan fry chicken in half of the butter just until no longer pink in the middle, turning once to ensure both sides are browned.
Remove chicken from pan and keep in a warm place or cover with foil.
Core and slice apples as desired. I like to use my apple slicer- looks like a wagon wheel with handles- and then slice each lengthwise to make them thinner. To peel or not to peel- hehehehe- up to you. Likewise, red or green- the choice is yours. I like peel on and red for color!
Add the rest of the butter, apples and thyme and fry until apples are as crisp or tender as you like.
Pour apples over chicken and keep warm.
Deglaze the pan with wine, cider or juice scraping all the yummy bits off the bottom.
Add the cream- could use reduced fat sour cream or reduced fat or nonfat yogurt to reduce fat/calories. Yogurt will and a nice ‘tang’ to the sauce.
Cook until slightly thickened.
Return the chicken and apple mixture to the pan to make sure apples and chicken are nice and warm.
When you are satisfied with the temperature of the dish, serve and enjoy!
Experiment with your favorite herbs and seasonings- I have not tried this but I think a pinch of cinnamon might be really yummy here or maybe some nutmeg -- hmm --.