Rosemary Apple Balsamic Chicken Skillet

• 2 T Taste OVS Rosemary Olive Oil
• 4 boneless, skinless chicken breasts
• Salt and Pepper to taste
• 1 medium onion, thinly sliced
• 2 Honeycrisp apple, cored and sliced
• 2 garlic cloves, minced
• ¼ c Taste OVS Red Apple Dark Balsamic
• ½ c chicken broth
• 1 t Dijon mustard
• 1 t fresh rosemary

Heat olive oil in a large skillet over medium-high. Season chicken with salt and pepper, then sear 3-4 minutes per side until golden. Remove and set aside. In the same pan, add onion and apples. Sauté 5 minutes until softened. Stir in garlic and cook 1 more minute. Deglaze the pan with balsamic, scraping up browned bits. Stir in chicken broth and Dijon. Return chicken to skillet. Reduce heat, cover, and simmer 15 minutes until chicken is cooked through and sauce slightly thickened. Taste and adjust seasoning. Serve chicken topped with apples, onions, plenty of pan sauce, and garnish with fresh rosemary.