Chicken with Apple Cream Sauce
Source of Recipe
Taste of Home Cooking School recipe book
Recipe Introduction
This is a recipe that I made last night for dinner from my Taste of Home Cooking School recipe book. It calls to top with chopped apples, and we did. I liked it, but the family said that they would rather I just serve the apple in wedges on the side. I served the chicken on top of cooked plain white rice with the sauce spooned over all. Quite tasty and easy.
List of Ingredients
Chicken with Apple Cream Sauce:
4 boneless skinless chicken breasts
salt and pepper to taste
1 tb. veg oil (I used olive oil)
1/4 c. apple juice concentrate
1 tsp lemon juice
1/4 tsp dried rosemary, crushed
1 tsp cornstarch
3/4 c. whipping cream
1 tb. chopped fresh or 1 tsp dried parsley flakes
1 med unpeeled red apple, chopped
hot cooked brown and wild rice (we used white)
Recipe
Season chicken with salt and pepper. In large skillet over med/high heat, cook chicken in hot oil about 4 min. per side or until browned. Add juice concentrate, lemon and rosemary. Reduce heat; cover and simmer 10 min. or until juices run clear. Remove chicken from skillet; set aside and keep warm. In small bow., whisk together cornstarch and cream. Add to juices in skillet. Cook and stir until thickened, about 1-2 min. Stir in parsley. Return chicken to skillet and heat about 2 min. Serve chicken with sauce spooned over top. Top with apples. Serve with rice. yield: 4 servings.
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