1/2 cup apple juice or apple cider
1/2 teaspoon instant chicken bouillon granules
1 clove garlic, minced
1/4 teaspoon dried tarragon, crushed
dash of pepper
4 small (12 ounces total) boneless skinless chicken breast halves
1 medium apple, cored and thinly sliced
1/4 cup sliced green onions
1 tablespoon water
1 1/2 teaspoons cornstarch
Turn chicken over; add apple slices and green onions. Cover and simmer 4 to 5 minutes more or until chicken is tender and no longer pink.
With a slotted spoon remove chicken and apples; keep warm. Reserve cooking liquid.
In a small bowl stir together the water and cornstarch. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Spoon over chicken and apples. Makes 4 servings.
Per Serving: cal. (kcal) 182, Fat, total (g) 3, chol. (mg) 72, carb. (g) 10, pro. (g) 27, sodium (mg) 111, Percent Daily Values are based on a 2,000 calorie diet