Chicken Normandy

By sexyswamprat

  • Butter-flavored vegetable cooking spray

  • 4 boneless, skinless chicken breast halves (about 4-ounces each)

  • Salt and pepper, to taste

  • 2 medium Granny Smith apples, unpeeled, cored, sliced

  • 6 green onions and tops, sliced

  • 2/3 cup apple cider or unsweetened apple juice

  • 2 teaspoons chicken bouillon crystals

  • 1 1/2 teaspoons dried sage leaves

  • 2/3 cup fat-free half-and-half or 2% milk

  • 2 teaspoons all-purpose flour

  • 1 3/4 teaspoons Equal® for Recipes or 6 packets Equal® sweetener or 1/4 cup Equal® Spoonful™

  • Sage or parsley sprigs, as garnish

  1. 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.

  2. 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.

  3. Continue simmering cider mixture until almost gone. 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 over chicken and apples. Garnish with sage.

Nutritional Facts

240 cal
29 g protein
25 g carbohydrates
2 g fat
66 mg cholesterol
676 mg sodium
Food Exchanges
1 1/2 fruit
3-1/2 lean meat.

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