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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

Ingredients

  • 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

Directions

  • 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.