Chicken with Creamy Apple-Mushroom Sauce Recipe

4.5 2 2
Publisher Photo

Chicken with Creamy Apple-Mushroom Sauce Recipe

Read Reviews
4.5 2 2
Publisher Photo
"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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 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

Directions

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 thermometer reads 170°. Remove chicken to a serving platter.
Combine cornstarch and 1/4 cup milk until smooth; stir in remaining 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.
Originally published as Chicken with Creamy Apple-Mushroom Sauce in Light & Tasty February/March 2005, p55

Nutritional Facts

1 each: 283 calories, 5g fat (1g saturated fat), 68mg cholesterol, 440mg sodium, 26g carbohydrate (0 sugars, 3g fiber), 33g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit, 1/2 fat-free milk.

  • 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
  1. 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.
  2. Add apples and reserved chicken. Reduce heat; cover and simmer until a thermometer reads 170°. Remove chicken to a serving platter.
  3. Combine cornstarch and 1/4 cup milk until smooth; stir in remaining 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.
Originally published as Chicken with Creamy Apple-Mushroom Sauce in Light & Tasty February/March 2005, p55

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken with Creamy Apple-Mushroom Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
homemadewithlove User ID: 4311884 222200
Reviewed Mar. 6, 2015

"Tasty, quick weeknight dinner! I didn't have tarragon so I used thyme. Served over jasmine rice with steamed fresh vegetables."

MY REVIEW
Ruby1976 User ID: 1354696 65231
Reviewed Sep. 21, 2011

"LOVED LOVED LOVED this! I served it over couscous with steamed green beans....definitely a "menu regular"!"

Loading Image