Directions

1. Lightly coat a large frying pan with nonstick cooking spray and set over medium-high heat. Sauté the shallots until soft, about 2 minutes.Add the apples and sauté until lightly browned, about 3 minutes.
2. Add the apple juice, stock and Calvados. Cook, stirring, until the apples are tender, 5 minutes. Transfer to a medium bowl. Wipe the frying pan clean.
3. Meanwhile, combine the flour and pepper on a sheet of parchment paper. Coat the chicken breasts with the seasoned flour, pressing with your hands so the flour adheres and the chicken is flattened evenly.
4. Lightly coat the frying pan again with cooking spray and set over medium-high heat. Cook the chicken until browned and almost cooked through, about 3 minutes on each side. Return the apple mixture and any juices to the frying pan and bring to a boil. Reduce the heat and simmer for 2 minutes. Stir in the cream, remove from heat and serve.