Chicken With Apple Cream Sauce Recipe

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)1 tablespoon canola oil1 cup apple juice1 teaspoon lemon juice1/4 to 1/2 teaspoon dried rosemary, crushed1/2 teaspoon salt1/8 teaspoon pepper1 tablespoon cornstarch1/2 cup heavy whipping cream1 tablespoon minced fresh parsleyHot cooked rice

Preparation

In a large skillet, brown the chicken in oil over medium heat for 4 minutes on each side. Combine the apple juice, lemon juice, rosemary, salt and pepper; pour over chicken. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°. Remove chicken and keep warm.

Combine cornstarch and cream until smooth; gradually stir into cooking liquid in skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley. Return chicken to skillet and heat through. Serve with rice.