Recipe: Poached Chicken with Apple and Tarragon

Poached Chicken with Apple and Tarragon

4 (4 ounce each) boned, skinned chicken breast halves
1 cup unsweetened apple juice
1 teaspoon dried tarragon, divided
1 cup unpeeled, chopped green apple
1/2 cup chopped purple onion
2 tablespoons tarragon vinegar
3/4 teaspoon cornstarch
Apple Slices (optional)

Place each piece of chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/2 inch thickness, using a meat mallet or rolling pin.

Place chicken in large skillet; add apple juice and 1/2 tsp tarragon. Place over medium-high heat and simmer 14 minutes. Remove chicken from skillet and keep warm.

Add apple and onion to cooking liquid; cook over medium high heat about 7 minutes or until liquid is reduced to 1/2 cup, stirring occasionally.

Combine remaining 1/2 tsp. tarragon, tarragon vinegar and cornstarch in small bowl; add to skillet, stirring well. Cook until mixture is bubbly and thickened, stirring constantly. Remove from heat, spoon over chicken. Garnish with apple slices if desired.

Yield: 4 servings; about 206 calories per chicken breast half and 1/4 cup sauce.

Per serving: Protein 26.5g, Fat 4.2g, carbohydrate 13.8g, cholesterol 72mg, iron 1.4mg, sodium 68mg, calcium 29mg
Source: Cooking Light Magazine, Feb. 1988