Chicken with Apple-Cream Sauce

recipe
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.

Yield:

4 servings (serving size: 1 chicken breast half and 1/2 cup sauce)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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).

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.

Note:

October 2002
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