- 4 boneless skinless chicken breast halves (6 ounces each)
- 1 tablespoon canola oil
- 1 cup apple juice
- 1 teaspoon lemon juice
- 1/4 to 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon cornstarch
- 1/2 cup heavy whipping cream
- 1 tablespoon minced fresh parsley
- Hot cooked rice
- In a large skillet, brown the chicken in oil over medium heat for 4 minutes on each side. Combine the apple juice, lemon juice, rosemary, salt and pepper; pour over chicken. Reduce heat; cover and simmer for 10 minutes or until a meat thermometer reads 170°. Remove chicken and keep warm.
- Combine cornstarch and cream until smooth; gradually stir into cooking liquid in skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley. Return chicken to skillet and heat through. Serve with rice. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken with Apple Cream Sauce
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The first time I made this recipe, I liked it but felt that the chicken didn't absorb enough flavor. The next time, I cut the chicken breasts into strips and that helped. (The presentation isn't quite as nice as giving each person a whole piece of chicken, but it tastes better.)
This was just marginal okay. From the reviews I thought this was going to be better. No offense intended, but this was really blah.
I have made this many times over the past several years. It is absolutely delicious!
Great texture and easy to make! A bit bland in spices...I just threw a bit more salt and pepper in!
The best chiken breast recipe ever
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