Chicken Normandy
This healthy interpretation of a French regional dish uses apple juice concentrate to heighten the apple flavor and a small amount of fat-free half-and-half to give it a creamy texture.
  • 2 teaspoons olive oil
  • 4 skinless, boneless chicken breast halves (5 ounces each)
  • 1 large onion, halved and thinly sliced
  • 3 Granny Smith apples, cut into 1/2-inch-thick wedges
  • 3 tablespoons frozen apple juice concentrate
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 3 tablespoons fat-free half-and-half

1. In large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook 4 minutes per side or until lightly browned. With a slotted spoon, transfer the chicken to a plate.

2. Add the onion to the skillet and cook, stirring frequently, until the onion is golden brown, about 7 minutes. Add the apple and apple juice concentrate, stirring to coat.

3. Add the broth and bring to a boil. Return the chicken to the pan. Sprinkle with the salt and sage and cook until the chicken is cooked through, about 5 minutes.

4. Transfer the chicken and apple wedges to serving plates. Whisk the half-and-half into the sauce in the pan and cook for 1 minute to heat through. Spoon the sauce over the chicken.

Nutritional Information
Per serving: 262 calories, 4.1g total fat (.8g saturated), 82mg cholesterol, 2.8g dietary fiber (.3g soluble), 22g carbohydrate, 34g protein, 448mg sodium.
Good source of: niacin, selenium, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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