Chicken Normandy

Recipe Ingredients

		Butter-flavored vegetable cooking spray - as needed
4		Boneless skinless chicken breast halves - (abt 4 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Granny Smith apples - unpeeled, cored, (medium)
		And sliced
6		Green onions and tops - sliced
2/3 cup	157ml	Apple cider
		= (or unsweetened apple juice)
2 teaspoons	10ml	Chicken bouillon crystals
1 1/2 teaspoons	7.5ml	Dried sage leaves
2/3 cup	157ml	Fat-free half-and-half
		= (or 2% milk)
2 teaspoons	10ml	All-purpose flour
1 3/4 teaspoons	8.8ml	Equal For Recipes
		= (or 6 packets Equal sweetener
		Or 1/4 cup Equal Spoonful)
		Fresh sage leaves - (optional)

Recipe Instructions

Spray large skillet with cooking spray; heat over medium heat until hot. Saute chicken breasts until browned, 3 to 5 minutes on each side. Season to taste with salt and pepper.

Add apples, onions, apple cider, bouillon and sage to skillet; heat to boiling. Reduce heat and simmer, covered, until chicken is tender, 10 to 12 minutes. Remove chicken and apples to serving platter. Continue simmering cider mixture until liquid has almost completely evaporated.

Mix half-and-half, flour and Equal in glass measuring cup; pour into skillet. Heat to boiling; boil, stirring constantly, until thickened, about 1 minute. Season to taste with salt and pepper; pour sauce over chicken and apples. Garnish with sage, if desired.

This recipe yields 4 servings.

Exchanges Per Serving: 4 Meat, 1 1/2 Fruit.

Nutrition Facts: Calories 240; Total Fat 2g; Protein 29g; Carbohydrates 25g; Cholesterol 66mg; Sodium 676mg.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.