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Short And Sweet Apple Chicken

chicken - other

1 tablespoon butter
4 boneless skinless chicken breasts
1/4 teaspoon dried sage
1/4 teaspoon salt
2 apples
1/2 cup thawed apple juice concentrate
2 teaspoon cornstarch

For a sweeter sauce, use Golden Delicious apples; for a tarter variation, use Granny Smith apples. In large nonstick skillet, melt half of the butter over medium-high heat. Add chicken breasts and sprinkle with sage and salt; brown chicken, about 3 minutes per side. Transfer to plate. Meanwhile, core and slice apples, leaving peel on. Add apples to pan along with remaining butter; cook, stirring occasionally, for 2 to 5 minutes or until golden. Pour in thawed apple juice concentrate. Return chicken and any accumulated juices to pan. Reduce heat to medium-low; cover and simmer for 7 to 10 minutes or until chicken is no longer pink inside. Transfer chicken to plate; keep warm. Mix together cornstarch and 2 tbsp water. Add to skillet and bring to boil; cook, stirring constantly, for about 1 minute or until sauce is thickened. Return chicken and any accumulated juices to pan, turning to coat chicken with sauce.

Contributor: Canadian Living Magazine - May, 1998

Yield: 4 servings

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