Chicken Breasts with Apples and Cider

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1/4 ts Dried thyme
2 Skinless Boneless Chicken
1 tb Flour
2 ts Vegetable oil
3/4 c Apple Cider
3 tb Nonfat Milk; Note **
2 Apples; Tart, Peel, Core, Cut

Original recipe makes 4



*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 1/2 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 eat-lf.v097.n197 by Reggie Dwork on Aug 05, 1997

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