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Plus+ 5 Per Serving
1 cup unsweetened apple juice
1 tablespoon each Dijon mustard and lemon juice
1 large shallot, minced
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/8 teaspoon black pepper
2 teaspoons olive oil
4 boneless, skinless chicken breast halves
1/4 cup low-fat sour cream
1 teaspoon each honey and cornstarch
Combine apple juice, Dijon mustard, lemon juice, shallot, thyme, rosemary, and black
pepper in a small bowl. Set aside.
Heat olive oil in a medium skillet over medium-high heat. Add chicken breasts and cook for
2 to 3 minutes on each side, until lightly browned. Add apple juice mixture. Reduce heat to
medium. Simmer, covered, for 5 to 7 minutes, until chicken is no longer pink. Remove
chicken from skillet and keep warm.
Gently boil remaining liquid for 3 minutes, until slightly reduced in volume. Mix sour
cream, honey, and cornstarch in a small bowl. Add to skillet. Cook and stir until sauce is
bubbly and has thickened. Pour sauce over warm chicken and serve immediately.
Per serving: 203 calories; 4.4 grams fat; 27.2 mg protein;
11.5 grams carbs; 0.2 gram fiber; 66.8 mg; cholesterol; 188.1 mg sodium