Prepare campfire coals, tri-pod or cooking grate for cooking.

Season chicken breasts with salt and pepper.

In a 12-inch camp Dutch oven or large cast iron skillet, heat olive oil over medium high heat.

Add the chicken breasts and sauté until just barely done, about 5 minutes on each side. Remove the chicken breasts to a plate and set aside.  

Add onion and garlic ... sauté over medium heat for a few minutes until they start to color and become tender.

Raise the heat to medium high, then add the apple cider vinegar and stir to scrape up all the little flavorful bits that may be stuck to the bottom of the skillet, letting the vinegar reduce by half.

Now add the chicken stock (or chicken broth) and allow to reduce again by about half.

It is time to add the sour cream and Dijon mustard now ... bring the sauce to a simmer.

Once the Dijon sauce is simmering, add salt and pepper to taste and return the chicken to the pan, cover and simmer until fully cooked through.

Sprinkle with chopped fresh parsley for serving.