Ingredients Jump to Instructions ↓

  1. 4 boneless skinless chicken breast halves (4 ounces each )

  2. 2 tablespoons butter, divided

  3. 1/4 teaspoon salt

  4. 1/8 teaspoon pepper

  5. 2 medium tart apples, peeled and sliced

  6. 1/2 cup apple juice

  7. 1/2 cup 1% milk

  8. 1 teaspoon cornstarch

  9. 1 tablespoon water

  10. 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon Hot cooked long grain and wild rice, optional

Instructions Jump to Ingredients ↑

  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. 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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