Pound each chicken breast half between two sheets of plastic wrap, with the
flat side of meat hammer, to 1/4" thickness.

Coat with mixture of flour, salt and pepper. Melt 2 Tbs of butter in a
large skillet and 2 Tbs in a small skillet. Add chicken to the large
skillet and cook over medium heat about 4 or 5 minutes, turning once, until
tender and brown. Cook apple slices in the small skillet about 4 minutes.
Remove chicken to a platter and keep warm. Add shallots to large skillet
and cook over medium heat 3 minutes, until tender. Add half and half,
brandy and mustard. Simmer, stirring, 3 minutes to reduce slightly. Pour
over chicken; garnish with apple slices and walnuts.

Makes 4 servings.