Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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.

Recipe by Cooking Light October 2002

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

285 calories; calories from fat 30%; fat 9.6g; saturated fat 3.9g; mono fat 4.3g; poly fat 0.7g; protein 28.1g; carbohydrates 19.2g; fiber 2.4g; cholesterol 88mg; iron 1.2mg; sodium 540mg; calcium 70mg.
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