<http://schema.org/recipeInstructions>
" Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add breasts and cook 6 to 7 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer breasts to platter; cover with foil to keep warm. While chicken is cooking, in glass pie plate, combine apples and onions. Cover with waxed paper and microwave on High 3 to 4 minutes or until tender, stirring once. To skillet, add apple mixture; cook 2 minutes or until browned. Add chicken broth, maple syrup, Dijon mustard, and 1/4 tsp. salt. Cook 2 minutes to reduce broth mixture slightly. In bowl, half-and-half with cornstarch; stir into apple mixture with any juices from chicken on platter. Cook 1 minute to thicken sauce slightly."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a8397/skillet-chicken-apple-dijon-ghk0907/?magazine=goodhousekeeping>