Ingredients
4 boneless skinless chicken breast halves (4 ounces each)2 tablespoons butter, divided1/4 teaspoon salt1/8 teaspoon pepper2 medium tart apples, peeled and sliced1/2 cup apple juice1/2 cup 1% milk1 teaspoon cornstarch1 tablespoon water1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragonHot cooked long grain and wild rice, optional
Preparation
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.
