Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1 tablespoon olive oil3 cups sliced fresh mushrooms1 medium onion, sliced2 garlic cloves, minced1-1/2 cups reduced-sodium chicken broth1 teaspoon dried tarragon1/2 teaspoon pepper1/8 teaspoon salt2 cups thinly sliced peeled tart apples (about 2 medium)2 tablespoons cornstarch3/4 reduced-fat evaporated milk, divided1 teaspoon minced fresh parsley
Preparation
In a nonstick skillet, brown chicken in oil on both sides. Remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic until tender. Stir in the broth, tarragon, pepper and salt; bring to a boil.
Add apples and reserved chicken. Reduce heat; cover and simmer until a thermometer reads 170°. Remove chicken to a serving platter.
Combine cornstarch and 1/4 cup milk until smooth; stir in remaining milk. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken; sprinkle with parsley.
