Chicken With Creamy Apple-Mushroom Sauce

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Total Time
15 mins
30 mins

Taken from the Light & Tasty magazine. Posted for safe keeping until I give it a try.

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  1. In a nonstick skillet, brown chicken in oil on both sides; remove and keep warm.
  2. In the same skillet, saute the mushrooms, onion and garlic until tender.
  3. Stir in the broth, tarragon, pepper and salt; bring to a boil.
  4. Add apples and reserved chicken.
  5. Reduce heat; cover and simmer until chicken juices run clear.
  6. Remove chicken to a serving platter.
  7. Combine cornstarch and 1/4 cup milk until smooth; stir in remaining milk.
  8. Add to skillet; bring to a boil, cook and stir for 2 minutes or until thickened.
  9. Serve over chicken; sprinkle with parsley.