Low Fat Chicken Normandy

Instructions

1. 1

   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 flour 6 packets Equal sweetener or equivalent Sage or parsley sprigs, as garnish Spray large skillet with cooking spray; heat over medium heat until hot.

2. 2

   Saute chicken breasts until browned, 3 to 5 minutes on each side.

3. 3

   Season to taste with salt and pepper.

4. 4

   Add apples, onions, apple cider, bouillon, and sage to skillet; heat to boiling.

5. 5

   Reduce heat and simmer, covered, until chicken is tender, 10 to 12 minutes.

6. 6

   Remove chicken and apples to serving platter.

7. 7

   Continue simmering cider mixture until almost gone.

8. 8

   Mix half-and-half, flour, and Equal in glass measuring cup; pour into skillet.

9. 9

   Heat to boiling; boil, stirring constantly, until thickened, about 1 minute.

10. 10

    Season to taste with salt and pepper; pour over chicken and apples.

11. 11

    Garnish with sage.

12. 12

    Makes 4 servings.

13. 13

    Nutrition information per serving: 240 cal., 29 g pro., 25 g carbo., 2 g fat, 66 mg chol., 676 mg sodium.

14. 14

    Food exchanges: 1 1/2 fruit, 3-1/2 lean meat.