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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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When I have friends over, I make this classy light recipe and serve with a tossed salad and crisp French bread, writes Catherine Johnston of Stafford, New York. Toasted almond slices sprinkled on top add a crunchy, finishing touch. Ingredients:
6 boneless skinless chicken breast halves (4 ounces each) |
3/4 teaspoon salt-free lemon-pepper seasoning |
1-1/3 cups reduced-sodium chicken broth |
3 medium unpeeled apples, cut into wedges |
1 medium onion, thinly sliced |
4 tablespoons apple cider or juice, divided |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
1 tablespoon cornstarch |
minced fresh parsley |
Directions:
1. Sprinkle chicken with lemon-pepper. In a large nonstick skillet coated with cooking spray, cook chicken for 5-6 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.
2. In the same skillet, combine the broth, apples, onion, 3 tablespoons cider, cinnamon and nutmeg. Bring to a boil. Combine cornstarch and remaining cider until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Top with chicken; sprinkle with parsley. Yield: 6 servings.
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