Tarragon Chicken with Apples |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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When friends in Winnipeg served us this delicious chicken, I knew I had to have the recipe, says Karen Moffatt from Lake Cowichan, British Columbia. It originally called for whipping cream, which is a little high in fat for me. I substituted 1% milk and found that it was just as good but not quite as rich. Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
2 tablespoons butter, divided |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 medium tart apples, peeled and sliced |
1/2 cup apple juice |
1/2 cup 1% milk |
1 teaspoon cornstarch |
1 tablespoon water |
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon |
hot cooked long grain and wild rice, optional |
Directions:
1. In a nonstick skillet, brown chicken in 1 tablespoon butter for 3-4 minutes on each side. Sprinkle with salt and pepper; remove and keep warm. In the same skillet, cook apples in remaining butter for 6-8 minutes or until tender; remove and keep warm.
2. Add apple juice to pan; cook and stir over medium heat for 4 minutes or until juice is reduced by half. Add milk. Return chicken to pan; cook for 3 minutes or until chicken juices run clear. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the apples and tarragon; heat through. Serve with rice if desired. Yield: 4 servings.
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