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French-Style Chicken

"When I have friends over, I make this classy light recipe and serve with a tossed salad and crisp French bread," writes Catherine Johnston of Stafford, New York. "Toasted almond slices sprinkled on top add a crunchy, finishing touch."
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 3/4 teaspoon salt-free lemon-pepper seasoning
  • 1-1/3 cups reduced-sodium chicken broth
  • 3 medium unpeeled apples, cut into wedges
  • 1 medium onion, thinly sliced
  • 4 tablespoons apple cider or juice, divided
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • Minced fresh parsley


  • Sprinkle chicken with lemon-pepper. In a large nonstick skillet coated with cooking spray, cook chicken for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
  • In the same skillet, combine the broth, apples, onion, 3 tablespoons cider, cinnamon and nutmeg. Bring to a boil. Combine cornstarch and remaining cider until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Top with chicken; sprinkle with parsley.
Nutrition Facts
1 each: 186 calories, 3g fat (1g saturated fat), 63mg cholesterol, 194mg sodium, 16g carbohydrate (11g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.
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  • whitelion82
    Aug 8, 2013

    No comment left

  • lengelfam
    Sep 18, 2012

    My family loves this meal. It is a quick and yummy meal for autumn evenings or cold winter nights.

  • EmDem23
    Feb 7, 2012

    Simple and tasty, but not for the traditional (meaning my kids don't like it). Served with sweet potatoes, this is a great healthy dish that feels like you're indulging.

  • Anna
    Feb 4, 2007

    No comment left

  • kathysods
    Feb 1, 2007

    No comment left

  • Susan
    Jan 25, 2007

    No comment left