Chicken With Creamy Apple-Mushroom Sauce - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
1 tablespoon olive oil
3 cups fresh mushrooms, sliced
1 medium onion, sliced
2 garlic cloves, minced
1 1/2 cups reduced-sodium chicken broth
1 teaspoon dried tarragon
1/2 teaspoon pepper
1/8 teaspoon salt
2 cups apples, peeled & sliced (McIntosh)
2 tablespoons cornstarch
3/4 cup low-fat evaporated milk, divided
1 tablespoon fresh parsley, minced

Preparation

In a nonstick skillet, brown chicken in oil on both sides; remove and keep warm.
In the same skillet, saute the mushrooms, onion and garlic until tender.
Stir in the broth, tarragon, pepper and salt; bring to a boil.
Add apples and reserved chicken.
Reduce heat; cover and simmer until chicken juices run clear.
Remove chicken to a serving platter.
Combine cornstarch and 1/4 cup milk until smooth; stir in remaining milk.
Add to skillet; bring to a boil, cook and stir for 2 minutes or until thickened.
Serve over chicken; sprinkle with parsley.