Main Course: Chicken with Creamy Apple Sauce

on Jan 19, 2005

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4 - 6 boneless chicken breasts
1 tsp. salt
1 tsp. ground pepper
1 tsp. dried thyme
2 Tbsp. olive oil
3/4 cup apple cider
2 cups thinly sliced Gala or Braeburn apples
1 cup Half and Half

Sprinkle each chicken breast with salt, pepper and thyme. Heat oil in a skillet and cook chicken breasts on each side until juices run clear. Remove chicken from skillet and cover to keep warm. Add apple cider to pan and cook over medium heat for several minutes. Add apples and Half and Half and cook over low heat until tender. Place chicken on a serving platter and pour sauce over. Serve this over hot rice or pasta.

The Skinny: Use fat free Half and Half.

Fresh Steamed Broccoli with Garlic Walnut Butter

1 bunch fresh broccoli, cleaned, and cut into florets
1/4 cup butter
2 cloves garlic, minced
1/4 cup walnut, crushed

Steam broccoli florets until crisp tender; meanwhile, saute garlic in butter in a saucepan, then add walnuts and stir. When broccoli is just done, remove from steamer and place on a serving platter. Pour butter/walnut mixture over broccoli and toss slightly.

The Skinny: As a general rule, we do not substitute for real butter.