Chicken with Apple-Thyme Sauce

This is yet another recipe from my new favorite cookbook (Cooking Light Complete Cookbook). The original recipe calls for veal medallions, but when I went to my local grocery store, they didn't have any veal. So I bought pork, thinking that would work too. Well, my week got crazy, and by the time I got around to making this recipe last night, the pork was questionable, and I don't eat food if I suspect that it's gone bad--sensitive stomach. But I had some chicken, so I substituted that. This is one of the reasons I call this blog an adventure. Last night I was flying by my apron strings (or something to that effect). If you would like the original recipe, you can find it on myrecipes.com. I try to always have chicken breasts on hand because they work with just about anything. Chicken is one of my kitchen staples. I usually by some chicken whether or not I have immediate plans for because you can always freeze it. I would have put the pork in the freezer if I'd thought about, but it just didn't occur to me. But I've learned my lesson (I hope). This chicken was delicious and oh so easy to make. The whole process takes about half an hour. I really enjoyed the flavors in this dish. The sauce isn't sweet, but the apple chucks add a tart sweetness that is divine. Apple and thyme is a wonderful combination. Patrick thinks chicken is boring and far inferior to beef, but he enjoyed this chicken a lot. I suppose it's time for me to cook some beef though. It's been a few weeks, so I'm surprised that he is complaining.

Chicken with Apple-Thyme Sauce

• 1 C dry sherry
• 1 3/4 C fat-free, less-sodium chicken broth
• 1/4 C thawed apple juice concentrate, undiluted
• 1 Tbs water
• 1 1/2 tsp cornstarch
• 1/2 C chopped Granny Smith apple
• 1/2 tsp chopped fresh or 1/8 teaspoon dried thyme
• 2 (4-oz) boneless, skinless chicken breasts

Add the sherry to a medium saucepan.

Bring to a boil over medium-high heat.

Cook until reduced to 2 tablespoons (about 8 minutes).

Add chicken broth and apple juice concentrate.

Bring back to a boil.

Cook until reduced to 1 cup (about 12 minutes).

Combine water and cornstarch in a small bowl. Add cornstarch mixture to sauce.

Bring back to a boil, stirring constantly.

Cook for 1 minute.

Remove from heat; stir in apple and thyme. Cover and keep warm.

Pound chicken to 1/4" thickness between two pieces of plastic wrap with a meat mallet or rolling pin.

Sprinkle chicken with salt and pepper. My latest kick is a McCormick pepper blend called Garlic & Pepper. It comes in a grinder, and there's nothing better than fresh cracked pepper, except maybe fresh cracked pepper with garlic.

Spray a medium nonstick skillet with cooking spray and heat over medium-high heat. Add chicken.

Cook 3 minutes on each side or until lightly browned.

Serve with apple-thyme sauce.