Recipe - Chicken Breasts With Apples And Cider

2 Skinless Boneless Chicken
Breasts, Halved
1 tablespoon Flour
1 tablespoon I Can't Believe It's Not
Butter Light, *Note
2 teaspoon Oil
Three fourths cup Apple Cider
2 Tart Apples; Peel, Core, Cut
In Eighths
One fourth teaspoon Dried Thyme
3 tablespoon Nonfat Milk; **Note

*NOTE: Original recipe used margarine

**NOTE: Original recipe used regular milk

Season chicken as desired; dredge in flour (more may be needed). Heat
margarine and oil in heavy skillet; add chicken and cook over moderate heat
until lightly browned. Turn and brown other side; add cider, apples and
thyme. Cover and simmer 10 min, or until tender.

Transfer chicken and apples to warm platter. Cover with foil and keep warm
in low oven. Boil juices until reduce to One half C and then add milk. Bring to
boil and cook until slightly thickened, 2 3 min. Spoon over chicken.
Serve with plump rice.

Serves 4

NOTES : Cal 191.2, Fat 5g, Carb 15.5g, Fib 1.4g, Pro 20.1g, Sod 88mg, CFF
24.2%.
Recipe by: Home Cooking, Sept 1994 Posted to Digest eatlf.v097.n197 by
Reggie Dwork reggie@reggie.com on Aug 05, 1997