• Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion and cook for about 5 minutes, until softened. Add the garlic and sliced apples and cook for another 4–5 minutes, until the apples begin to soften. Transfer the apples, onion, and garlic to a plate and set aside.
• Add the remaining tablespoon of butter to the skillet. Add the chicken breasts and sear for 3–4 minutes per side, then continue cooking until the chicken is fully cooked through and reaches an internal temperature of 165 degrees Fahrenheit. Transfer the chicken to a plate and set aside.
• Pour the white wine into the skillet and scrape up any browned bits from the bottom. Simmer for 1–2 minutes to cook off the alcohol. Add the apple cider, chicken broth, pumpkin pie spice, sage, Dijon mustard, and heavy cream. Stir to combine and bring to a gentle simmer.
• Cook for 10–15 minutes, stirring occasionally, until the sauce has thickened slightly.
• Return the cooked chicken, apples, onion, and garlic to the skillet. Simmer gently for 2–3 minutes, just until everything is heated through and coated in the sauce. Taste the sauce and adjust the seasoning as needed.
• Spoon the sauce over the chicken and garnish with fresh or fried sage before serving.

Instructions for optional garnish

• To fry the sage leaves, heat about 1/4 inch of olive oil (or any neutral oil) in a small skillet over medium heat until it shimmers.
• Carefully add a few sage leaves at a time to the hot oil (they should sizzle upon contact). Fry for 5–10 seconds until crisp but still green.
• Using a slotted spoon, transfer the fried sage leaves to a paper towel to drain. Sprinkle with a pinch of salt while they’re still warm, if desired.