2 Granny Smith apples, peeled, cored and thickly sliced
1/4 cup finely chopped shallots
1 teaspoon dried thyme
1/2 cup apple cider
1/2 cup reduced-sodium chicken broth
1 tablespoon reduced-fat sour cream
1 tablespoon chopped fresh parsley
Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add apples, shallots and thyme. Cook, stirring, until softened, 2 to 3 minutes. Add cider and broth; bring to a simmer. Cook until slightly thickened, about 3 minutes.
Return chicken and juices to pan; reduce heat to low. Simmer until chicken is cooked through, about 4 minutes. Transfer chicken to a warmed platter. Stir sour cream and parsley into sauce. Season with salt and pepper and spoon over chicken.
Per serving :
7 g Fat;
2 g Sat;
4 g Mono;
65 mg Cholesterol;
15 g Carbohydrates;
24 g Protein;
2 g Fiber;
149 mg Sodium;
311 mg Potassium