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Chicken with Apple-Cream Sauce

Yield 4 servings (serving size: 1 chicken breast half and 1/2 cup sauce)
Skinless, boneless chicken breasts are dressed up with a creamy, sweet-savory sauce. Don't be alarmed if the sauce sperates after you add the apples and half-and-half; it will become smooth as it simmers.

Ingredients

  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 3/4 teaspoon salt
  • 1/2 teaspoon 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

Nutrition Information

  • calories 285
  • caloriesfromfat 30 %
  • fat 9.6 g
  • satfat 3.9 g
  • monofat 4.3 g
  • polyfat 0.7 g
  • protein 28.1 g
  • carbohydrate 19.2 g
  • fiber 2.4 g
  • cholesterol 88 mg
  • iron 1.2 mg
  • sodium 540 mg
  • calcium 70 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken 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 until sauce thickens and apples are tender, stirring occasionally. Serve sauce with chicken immediately.