In large skillet, brown chicken in butter and continue cooking, over low heat and uncovered, 15 minutes.
Add Calvados to skillet and ignite.
When flame subsides, add shallots, parsley, thyme, Seasoned Salt, Seasoned Pepper and apple cider.
Bring to a boil; reduce heat, cover and simmer about 20 minutes or until chicken is tender.
Remove chicken to serving platter and keep warm.
Gradually add cream to skillet; heat but do not boil.
Season to taste.
Pour some of sauce over chicken.