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Tarragon Chicken with Apples for Two

 Tarragon Chicken with Apples for Two
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
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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

2 of 2

Tarragon Chicken with Apples for Two (continued)

Directions (continued)

  • 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: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.