Poached Chicken Breasts With Apples
|Apple juice/Apple cider||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Dried tarragon||1⁄4 Teaspoon, crushed|
|Boneless skinless chicken breast halves||4 Medium|
|Apple||1 Medium, cored and thinly sliced|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
In a 10 inch skillet combine apple juice, bouillon granules, garlic, tarragon, and pepper.
Bring to boiling.
Add chicken breasts; reduce heat.
Cover and simmer for 7 minutes.
Turn chicken over; add apple slices and green onions.
Cover and simmer 4 to 5 minutes more or till chicken is tender and no longer pink.
With a slotted spoon remove chicken and apples; keep warm.
Reserve cooking liquid.
In a small bowl stir together the water and cornstarch.
Stir into liquid in skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Spoon over chicken and apples.