Chicken With Creamy Apple-Mushroom Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Taken from the Light & Tasty magazine. Ingredients:
4 boneless skinless chicken breast halves |
1 tablespoon olive oil |
3 cups fresh mushrooms, sliced |
1 medium onion, sliced |
2 garlic cloves, minced |
1 1/2 cups reduced-sodium chicken broth |
1 teaspoon dried tarragon |
1/2 teaspoon pepper |
1/8 teaspoon salt |
2 cups apples, peeled & sliced (mcintosh) |
2 tablespoons cornstarch |
3/4 cup low-fat evaporated milk, divided |
1 tablespoon fresh parsley, minced |
Directions:
1. In a nonstick skillet, brown chicken in oil on both sides; remove and keep warm.
2. In the same skillet, saute the mushrooms, onion and garlic until tender.
3. Stir in the broth, tarragon, pepper and salt; bring to a boil.
4. Add apples and reserved chicken.
5. Reduce heat; cover and simmer until chicken juices run clear.
6. Remove chicken to a serving platter.
7. Combine cornstarch and 1/4 cup milk until smooth; stir in remaining milk.
8. Add to skillet; bring to a boil, cook and stir for 2 minutes or until thickened.
9. Serve over chicken; sprinkle with parsley.
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