Chicken With Apple Cream Sauce

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1 tablespoon canola oil
• 1 cup apple juice
• 1 teaspoon lemon juice
• 1/4 to 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon cornstarch
• 1/2 cup heavy whipping cream
• 1 tablespoon minced fresh parsley
• Hot cooked rice

1. In a large skillet, brown the chicken in oil over medium heat for 4 minutes on each side. Combine the apple juice, lemon juice, rosemary, salt and pepper; pour over chicken. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170u0b0. Remove chicken and keep warm.
2. Combine cornstarch and cream until smooth; gradually stir into cooking liquid in skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley. Return chicken to skillet and heat through. Serve with rice.

chicken breast halves, canola oil, apple juice, lemon juice, rosemary, salt, pepper, cornstarch, heavy whipping cream, parsley, rice

Taken from www.tasteofhome.com/recipes/chicken-with-apple-cream-sauce/ (may not work)