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CHICKEN NORMANDY

Source of Recipe

DSredTX - Recipes From Friends
Exchanges
Makes 4 servings.

Butter-flavored vegetable cooking spray
4 boneless, skinless chicken breast halves (about 4-oz. each)
Pepper, to taste
2 med. Granny Smith apples, unpeeled, cored, sliced
6 green onions and tops, sliced
2/3 cup apple cider or unsweetened apple juice
2 tsp. chicken bouillon crystals
1 1/2 tsp. dried sage leaves
2/3 cup fat-free half-and-half or 2% milk
2 tsp. flour
6 packets artificial sweetener or equivalent (Splenda)
Sage or parsley sprigs, as garnish

Spray large skillet with cooking spray; heat over medium heat until hot. Sauté chicken breasts until browned, 3 to 5 minutes on each side. Season to taste with pepper.

Add apples, onions, apple cider, bouillon, and sage to skillet; heat to boiling. Reduce heat and simmer, covered, until chicken is tender, 10 to 12 minutes. Remove chicken and apples to serving platter.

Continue simmering cider mixture until almost gone. Mix half-and-half, flour, and Splenda in glass measuring cup; pour into skillet. Heat to boiling; boil, stirring constantly, until thickened, about 1 minute. Season to taste with pepper; pour over chicken and apples. Garnish with sage.

Nutrition information per serving: 240 calories...29 g protein...25 g carbohydrate...2 g fat...66 mg cholesterol...676 mg sodium. ++++ Food exchanges: 1 1/2 fruit...3-1/2 lean meat.