Back to Tarragon Chicken with Apples for Two

Print Options


Card Sizes

Tarragon Chicken with Apples for Two Recipe

Tarragon Chicken with Apples for Two Recipe

When friends served us this delicious chicken, I knew I had to have the recipe. The original version called for whipping cream, which is a little high in fat for me. I substituted 1% milk and found that it was just as good but not quite as rich.—Karen Moffatt, Lake Cowichan, British Columbia
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings


  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 3 teaspoons butter, divided
  • 1/8 teaspoon salt
  • Dash pepper
  • 1 medium tart apple, peeled and sliced
  • 1/4 cup unsweetened apple juice
  • 1/4 cup 2% milk
  • 1/2 teaspoon cornstarch
  • 1-1/2 teaspoons water
  • 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
  • Hot cooked long grain and wild rice, optional


  • 1. In a large nonstick skillet, brown chicken in 2 teaspoons butter for 3-4 minutes on each side. Sprinkle with salt and pepper; remove and keep warm. In the same skillet, cook apples in remaining butter for 6-8 minutes or until tender; remove and keep warm.
  • 2. Add apple juice to pan; cook and stir over medium heat for 4 minutes or until juice is reduced by half. Add milk. Return chicken to pan; cook for 3 minutes or until chicken juices run clear. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the apples and tarragon; heat through. Serve with rice if desired. Yield: 2 servings.

Nutritional Facts

1 serving (calculated without rice) equals 236 calories, 9 g fat (5 g saturated fat), 80 mg cholesterol, 259 mg sodium, 14 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1 fat.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.