Chicken with Apple-Cream 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.

Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 285
  • Calories from fat: 30%
  • Fat: 9.6g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 28.1g
  • Carbohydrate: 19.2g
  • Fiber: 2.4g
  • Cholesterol: 88mg
  • Iron: 1.2mg
  • Sodium: 540mg
  • Calcium: 70mg

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

  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.
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