Chicken With Creamy Apple-Mushroom Sauce

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

• Ready In: 45 mins
• 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.