Tarragon Chicken with Apples Recipe

4 1
Tarragon Chicken with Apples Recipe
Tarragon Chicken with Apples Recipe photo by Taste of Home
Publisher Photo

Tarragon Chicken with Apples Recipe

Be the first to add a review
4 1
Publisher Photo
"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."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons butter or stick margarine, 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

Directions

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 over rice if desired. Yield: 4 servings.
Originally published as Tarragon Chicken with Apples in Light & Tasty August/September 2003, p5

Nutritional Facts

1 each: 241 calories, 8g fat (4g saturated fat), 83mg cholesterol, 296mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons butter or stick margarine, 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
  1. 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.
  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 over rice if desired. Yield: 4 servings.
Originally published as Tarragon Chicken with Apples in Light & Tasty August/September 2003, p5

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 forTarragon Chicken with Apples

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