Ingredients:
1 cup unsweetened apple juice
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 minced shallots ( , can substitute sweet onions, like vidalias)
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 pinch black pepper
2 teaspoons olive oil
4 boneless skinless chicken breasts
1/4 cup low-fat sour cream
1 teaspoon honey
1 teaspoon cornstarch
Directions:
Mix apple juice, Dijon mustard, lemon juice, shallot (or onion) and spices in a bowl.
Heat the olive oil in a skillet over medium high heat.
Add chicken breasts to the skillet and cook until each side is lightly browned, about 2 or 3 minutes a side.
Add juice/mustard/herb mixture to the skillet and simmer on medium heat for 5 to 7 minutes, until the chicken is no longer pink inside and the chicken juices run clear.
Remove the chicken from the skillet and keep warm.
Simmer the remaining liquid for 3 minutes until reduced in volume by about 1/4.
While simmering the liquid, mix the sour cream, honey and cornstarch together in a small bowl.
Add the sour cream mixture to the skillet and cook until the sauce is thick and bubbly.
Pour the sauce over the warm chicken and serve.
Excellent with rice or boiled potatoes and green beans.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.