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Tarragon Chicken with Apples

 Tarragon Chicken with Apples
"When friends in Winnipeg served us this delicious chicken, I knew I had to have the recipe," says Karen Moffatt from Lake Cowichan, British Columbia. "It originally 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."
4 ServingsPrep/Total Time: 30 min.


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


  • In a nonstick skillet, brown chicken in 1 tablespoon 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
  • and tarragon; heat through. Serve with rice if desired. Yield: 4
  • servings.

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Tarragon Chicken with Apples (continued)

Nutritional Facts: One serving (1 each chicken breast half with apples, calculated without rice) equals 241 calories, 8 g fat (4 g saturated fat), 83 mg cholesterol, 296 mg sodium, 15 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.