In this recipe, Rye pairs pan-fried chicken cutlets with thinly sliced apples and a mustard cream with Dijon, shallots, spices like paprika, and herbs like dried thyme.
If you don't like Dijon mustard, add honey for a honey-mustard-esque cream sauce. Maple syrup also pairs well with apples, or opt for spicy brown or bottled honey mustard.