2 boneless
chicken breasts, cut in half lengthwise
3 tablespoons
canola oil, divided
2 medium Jonathan
apples, peeled and sliced
¼ cup apple juice
½ cup milk
2 teaspoons
cornstarch
1 tablespoon
water
2 tablespoons
fresh Tarragon,* chopped
Salt and fresh
ground pepper
In a skillet, heat oil over medium-high heat. Brown chicken on both sides for 5
minutes. Sprinkle with salt and pepper
to taste. Remove and keep warm. In the same skillet, add remaining oil and
cook apples for 6 to 8 minutes or till tender.
Remove and keep warm. Add apple
juice and milk to skillet. In a small
bowl, combine cornstarch and water till smooth.
Stir into pan juices. Bring to a
boil and cook until thickened. Reduce
heat to medium and return chicken and apples to the skillet. Sprinkle Tarragon over and cook till juices
run clear.
Yield: 4 servings.
*Harvest and preparation – For fresh use, harvest stems
in early summer. Cut early in the
morning just after the dew has evaporated and before the sun is hot. Discard tough stems. Place leaves in a colander and rinse under
cold running water. Pat dry with paper
towels. Stack leaves together. Cut thin slices with a very sharp knife.
Carolyn Gass Hardimon, M. S. Home Economist