Chicken With Creamy Apple-Mushroom Sauce

• 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

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

chicken, olive oil, fresh mushrooms, onion, garlic, chicken broth, tarragon, pepper, salt, apples, cornstarch, lowfat evaporated milk, fresh parsley

Taken from www.food.com/recipe/chicken-with-creamy-apple-mushroom-sauce-206643 (may not work)