(Original Recipe serves 4, this recipe is doubled, because I have teenagers – this one serves 8)
2 cup unsweetened apple juice
2 Tbsp each Dijon mustard and lemon juice
2 large shallot, minced*
1 tsp dried thyme
1/2 tsp rosemary
1/4 tsp black pepper
4 tsp olive oil
8 boneless, skinless chicken breast halves
(the tenders at Sam’s Club are the size of a “normal” chicken breast I use those, pounded flat. The chicken breasts in the stores these days are the size of a whole chicken!)
1/2 cup low-fat sour cream
2 tsp each honey and cornstarch
*Our local small town grocery store does not carry shallots, so I often skip this, or use onion in place of it.
1 Combine apple juice, Dijon mustard, lemon juice, shallot, thyme, rosemary, and pepper in a small bowl. Set aside.
2 Heat olive oil in a medium skillet over medium-high heat. Add chicken breasts and cook for 2-3 min on each side, until lightly browned. Add apple juice mixture. Reduce heat to medium. Simmer, covered, for 5-7 min, until chicken is no longer pink. Remove chicken from skillet and keep warm.
3 Gently boil remaining liquid for 3 min, until slightly reduced in volume. Mix sour cream, honey and cornstarch in a small bowl. Add to skillet. Cook and stir until sauce is bubbly and has thickened. Pour sauce over warm chicken and serve immediately.
4.4 grams fat
0.5 gram saturated fat
27.2 grams protein
11.5 grams carbohydrate
0.2 gram fiber
66.8 milligrams cholesterol
188.1 milligrams sodium
% calories from fat: 20