Tarragon Chicken With Apples For Two

• 2 boneless skinless chicken breast halves (4 ounces each)
• 3 teaspoons butter, divided
• 1/8 teaspoon salt
• Dash pepper
• 1 medium tart apple, peeled and sliced
• 1/4 cup unsweetened apple juice
• 1/4 cup 2% milk
• 1/2 teaspoon cornstarch
• 1-1/2 teaspoons water
• 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
• Hot cooked long grain and wild rice, optional

1. In a
2. , brown chicken in 2 teaspoons butter for 3-4 minutes on each side. Sprinkle with salt and pepper; remove and keep warm. In the same skillet, cook apples in remaining butter for 6-8 minutes or until tender; remove and keep warm.
3. Add apple juice to pan; cook and stir over medium heat for 4 minutes or until juice is reduced by half. Add milk. Return chicken to pan; cook for 3 minutes or until chicken juices run clear. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the apples and tarragon; heat through. Serve with rice if desired.

chicken, butter, salt, pepper, apple, apple juice, milk, cornstarch, water, tarragon, wild rice

Taken from www.tasteofhome.com/recipes/tarragon-chicken-with-apples-for-two/ (may not work)