Chicken Normandy
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Butter-flavored vegetable cooking spray
4 boneless, skinless chicken breast halves (about 4-ounces each)
Salt and pepper, to taste
2 medium apples, unpeeled, cored, sliced
6 green onions and tops, sliced
2/3 cup apple cider or unsweetened apple juice
2 tsp chicken bouillon crystals
1½ tsp dried sage leaves
2/3 cup fat-free half-and-half or 2% milk
2 tsp all-purpose flour
1¾ tsp Equal© for Recipes or 6 packets Equal© sweetener or ¼ cup Equal© Spoonful©
Sage or parsley sprigs, as garnish
Cooking Steps
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 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.
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