Chicken with Apple-Cream Sauce

Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup sauce)
Source: Cooking Light Annual Recipes 2003, p. 306
CL Comments: Skinless, boneless chicken breasts are dressed up with a creamy, sweet-savory sauce. Don't be alarmed if the sauce separates after you add the apples and half-and-half; it will become smooth as it simmers.

Comments from a PA Kitchen: Fairly quick to prepare with few ingredients. Respectably good - I would probably make this again. Braeburn apples worked well in this because even though they got nice and tender, they didn't break down despite the thinness of the slices.
Comments from an AL Kitchen: The apples were tasty and the thyme added a lot of flavor to the chicken. It looked nice on the plate (except for the fact that the sauce ran everywhere)!!


4 (4-ounce) skinless, boneless chicken breast halves
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 tablespoon olive oil
2/3 cup apple cider
3 cups thinly sliced peeled Braeburn apple
3/4 cup half-and-half


  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt, thyme, and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.
  2. Add cider to pan, scraping pan to loosen browned bits. Reduce heat to medium-low; cook until reduced to 1/3 cup (about 5 minutes).
  3. Add sliced apple and half-and-half; simmer over low heat 10 minutes or until sauce thickens and apples are tender, stirring occasionally. Serve sauce with chicken immediately.


Healthy Units: 4 per serving
CALORIES 285 (30% from fat); FAT 9.6g (satfat 3.9g, monofat 4.3g, polyfat 0.7g); PROTEIN 28.1g; CARBOHYDRATE 19.2g; FIBER 2.4g; CHOLESTEROL 88mg; IRON 1.2mg; SODIUM 540mg; CALCIUM 70mg;

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