Chicken With Creamy Apple-Mushroom Sauce

Submitted by jonesies

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

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 4

ingredients

• 4 boneless skinless chicken breast halves
• 1 tablespoon olive oil
• 3 cups fresh mushrooms, sliced
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 1 1⁄2 cups reduced-sodium chicken broth
• 1 teaspoon dried tarragon
• 1⁄2 teaspoon pepper
• 1⁄8 teaspoon salt
• 2 cups apples, peeled & sliced (McIntosh)
• 2 tablespoons cornstarch
• 3⁄4 cup low-fat evaporated milk, divided
• 1 tablespoon fresh parsley, minced

directions

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.

Reviews

[VoijaRisa]

I was a bit leery about trying something that tried to combine cream and apples, but I wasn't displeased with the results. Unfortunately, this wasn't near creamy enough for my taste, despite using half & half instead of milk. I also don't have an apple peeler, so I just tossed in chunks. Now I realize that the softened apple is what helps thicken the sauce. Hopefully, now that I've tried things, I can get it right next time.