| CHICKEN WITH APPLE-CREAM SAUCE |
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Preparation time: 10 minutes Total time: 30 minutes 4 servings4 boneless, skinless chicken breast halves 1/2 teaspoon salt 1 tablespoon CRISCO Oil 1 cup apple cider or juice 1 teaspoon lemon juice 1/4 teaspoon dried rosemary 1/8 teaspoon pepper 1/2 cup heavy cream (see Note) 1 tablespoon chopped fresh parsley Rinse chicken. Pat dry. Sprinkle with salt. Heat Crisco Oil in large skillet with cover on medium-high heat. Add chicken. Cook about 4 minutes per side or until browned. Add applecider, lemon juice, rosemary, and pepper. Reduce heat. Cover. Simmer 10 minutes or until chicken is no longer pink in center. Remove chicken. Keep warm. Add heavy cream to skillet. Cook and stir until reduced by half and thickened. Stir in parsley. Return chicken to skillet. Heat about 2 minutes. Serve chicken with sauce spooned over top. Note: If using milk or low-fat milk in place of heavy cream, thicken sauce with 1 teaspoon cornstarch dissolved in 2 tablespoons apple cider. The sauce can be doubled if desired. The dish can be prepared up to a day in advance and refrigerated, tightly covered. Reheat covered over low heat before serving. |
