1. Cook the chicken in oil over medium heat in a skillet for 4 minutes or until browned. 2. Combine the apple juice, lemon juice, rosemary, salt and pepper. 3. Pour over chicken. 4. Reduce heat, cover, and simmer for 10 minutes or until chicken juices run clear. 5. Remove chicken to a plate. 6. Combine cornstarch and cream until smooth. 7. Stir cream mixture into the cooking liquid in skillet. 8. Bring to a boil. 9. Cook and stir for 2 minutes or until thickened. 10. Add parsley. 11. Return chicken to skillet and heat through. 12. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
