Chicken with Apple Cream Sauce
"Have to admit, I haven't tried this one yet. Saw it at my mother's and the easiest way to save a recipe is to type it in here at Zaar. So here it is for you and for me to try. Looks wonderful."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- salt and pepper
- 1 tablespoon vegetable oil
- 1⁄4 cup apple juice concentrate
- 1 teaspoon lemon juice
- 1⁄4 teaspoon dried rosemary, crushed
- 1 teaspoon cornstarch
- 3⁄4 cup whipping cream
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 1 medium unpeeled red apple, chopped
- hot cooked brown rice
- hot cooked wild rice
directions
- Season chicken with salt and pepper.
- In a large skillet over medium-high heat oil, cook chicken about 4 minutes per side or until browned.
- Add juice concentrate, lemon juice and rosemary to skillet.
- Reduce heat; cover and simmer for 10 minutes or until internal juices run clear.
- Remove chicken from the skillet.
- In a small bowl, whisk together cornstarch and cream.
- Add cream mixture to skillet.
- Cook, stirring until thickened, about 1-2 minutes.
- Stir in parsley.
- Return chicken to skillet.
- Heat about 2 minutes.
- To serve, place chicken on rice, spoon sauce over the chicken and top with chopped apples.
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Reviews
-
This was wonderful I will cook this time and time again. I didn't have the whipping cream so I used 2% milk still cooked up beautifully
-
This was a delicious chicken recipe! I had to add in 1 more teaspoon of cornstarch to the cream mixture for a thicker consistancy, I seasoned the chicken with seasoned salt and garlic powder, thanks for sharing MG!...kitten:) -
This was DEVINE! I think it should be listed under "French", too. Very rich using whipped cream - I think Half & Half or whole milk would as well. I only had apple juice & it worked beautifully. The apples on top looked great but even tho my apple was room temperature, it tasted cold against the chicken. Next time, I'll add to the chicken and sauce at the end just to warm and sprinkle a little chopped parsley on top to garnish. I sub. tarragon (yum) for the rosemary (not a fan)and I'll try Herbes de Provence for a different flavor one day. The recipe easily doubles and I served to company. The sauce was so yummy! DH (meat & pot. man)thought it was too sweet, but NOT. A very elegant entree.
RECIPE SUBMITTED BY
<p>I am one of the early members of Zaar joining in October 2001. It was instantly my favorite site even though there were only about 5000 recipes. Back then the original owners Troy and Gay ran the site and they had a lot of interaction with the members. I miss them. <br /> <br />Through the years it still remains to this day my favorite go to site and the one that I send all of my friends and family to when they need anything.</p>
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