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Chicken with Creamy Apple-Mushroom Sauce

 Chicken with Creamy Apple-Mushroom Sauce
"When I found this recipe, I knew I could lighten it up," says Katherine Major of Kingston, Ontario. "Everyone loves the smooth sauce, tender chicken and mild apple flavor.
4 ServingsPrep: 15 min. Cook: 30 min.


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon olive oil
  • 3 cups sliced fresh mushrooms
  • 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 thinly sliced peeled tart apples (about 2 medium)
  • 2 tablespoons cornstarch
  • 3/4 reduced-fat evaporated milk, divided
  • 1 teaspoon minced fresh parsley


  • In a nonstick skillet, brown chicken in oil on both sides. Remove and
  • keep warm. In the same skillet, saute the mushrooms, onion and
  • garlic until tender. Stir in the broth, tarragon, pepper and salt;
  • bring to a boil.
  • Add apples and reserved chicken. Reduce heat; cover and simmer until
  • a meat thermometer reads 170°. Remove chicken to a serving
  • platter.
  • Combine cornstarch and 1/4 cup milk until smooth; stir in remaining

2 of 2

Chicken with Creamy Apple-Mushroom Sauce (continued)

Directions (continued)

  • milk. Add to skillet. Bring to a boil; cook and stir for 2 minutes
  • or until thickened. Serve with chicken; sprinkle with parsley.
  • Yield: 4 servings.
Nutritional Facts: 1 chicken breast half with 1 cup sauce equals 283 calories, 5 g fat (1 g saturated fat), 68 mg cholesterol, 440 mg sodium, 26 g carbohydrate, 3 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit, 1/2 fat-free milk.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.