Chicken with Apple-Cream Sauce
Skinless, boneless chicken breasts are
dressed up with a creamy, sweet-savory
sauce. Don't be alarmed if the sauce
separates after you add the apples and
half-and-half; it will become smooth as it
simmers.
4 (4-ounce) skinless, boneless
chicken breast halves
3/4 teaspoon salt
1/2 easpoon dried thyme
1/2 teaspoon black pepper
1 tablespoon olive oil
2/3 cup apple cider
3 cups thinly sliced peeled Braeburn
apple
3/4 cup half-and-half
1. Heat oil in a large nonstick skillet
over medium-high heat. Sprinkle chick-
en with salt, thyme, and pepper. Add
chicken to pan; cook 5 minutes on each
side or until done. Remove chicken from
pan; keep warm.
2. Add cider to pan, scraping pan to
loosen browned bits. Reduce heat to
medium-low; cook until reduced to 1/3 cup (about 5 minutes).
3. Add sliced apple and half-and-half;
simmer over low heat 10 minutes or un-
til sauce thickens and apples are tender,
stirring occasionally. Serve sauce with
chicken immediately. Yield: 4 servings
(serving size: 1 chicken breast half and
1/2 cup sauce).
CALORIES 285 (30 from fat); FAT9.6g (sat3.9g, mono 4.3g, poly
0.7g); PROTEIN 28.1g; CARB 19.2g; FIBER 2.4g; CHOL 88mg; IRON
1.2mg; SODIUM 540mg; CALC 70mg
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