Comida Kraft
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Chicken with Apple-Cream Sauce

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Make It

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  • Rinse chicken. Pat dry. Sprinkle with salt. Heat butter or olive oil in large skillet with cover on medium-high heat. Add chicken. Cook about 4 minutes per side or until browned.
  • Add apple cider, lemon juice, rosemary, and pepper. Reduce heat. Cover. Simmer 10 minutes or until chicken is no longer pink in center. Remove chicken. (Strain sauce to remove rosemary sprigs, if desired.) Return to heat; Keep warm.
  • Add heavy cream to skillet. Cook and stir until reduced by half and thickened. Stir in parsley. Return chicken to skillet. Heat about 2 minutes. Serve chicken with sauce spooned over top.


Note: If using milk or low-fat milk in place of heavy cream, thicken sauce with 1 teaspoon cornstarch dissolved in 2 tablespoons apple cider. The sauce can be doubled if desired. The dish can be prepared up to a day in advance and refrigerated, tightly covered. Reheat covered over low heat before serving. When any sauce is 'reduced', the water evaporates and concentrates the flavor of the sauce. That's why it's a good idea to increase the amount of sauce for a recipe, if desired, but never omit this 'reduction' step. For cream sauces, such as this one, the butter fat content of heavy cream also thickens the sauce as it reduces.

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