Step #1 In a bowl mix well the flour & the thyme & in the mixture dredge the chicken, shaking off the excess.
Step #2 In a skillet heat the oil over moderate heat until it is hot but not smoking & in it cook the chicken, for 2 to 3 mins on each side, patted dry, or until it is browned lightly.
Step #3 Add the brandy, scraping up any brown bits, deglaze the skillet, & boil the mixture for 2 mins.
Step #4 stir in the the mushrooms, the apples, the pecans, & the shallot & cook the mixture for 2 mins.
Step #5 Add the apple juice & the cream & cook the mixture for 2 to 3 mins, or until the sauce is thickened slightly & the chicken is just cooked through.
Step #6 Transfer the chicken with a slotted spoon to 2 heated plates & spoon the sauce over it.