For sauce: Melt butter and olive oil in medium saucepan over low heat. Add onions or shallot and stir until softened. Add apple juice and water.
Increase heat to high and boil until reduced to about 1/2 cup. Reduce heat to medium. Add the cream. Cook about 5 minutes (careful not to boil the cream over).
Add the salt, pepper honey and vinegar. Heat for a few more minutes, or until thickened a bit more. Remove from heat and keep warm.
Meanwhile, blend together flour, pecans, thyme, salt and pepper in a food processor. Dump pecan mixture onto a large plate. Pour milk into a medium sized bowl.
In a large skillet, heat butter and oil over medium heat. Dip each chicken breast one at a time into the milk and then the pecan mixture. Pat to help adhere to the chicken.
Cook chicken in prepared skillet, turning once until golden brown on both sides. Serve with apple cream sauce. Enjoy!