Skillet Chicken with Sage

Skillet Chicken with Sage
So much flavor in this lovely low fat cooking recipe!

Servings: 4

• Cooking oil spray
• 4 (4-ounces each) skinless, boneless chicken breast halves
• 1/8 teaspoon salt
• 2 small red sweet bell peppers, cut into 1-inch chunks
• 1 cup apple juice
• 1/4 cup chopped sweet hybrid onion
• 1/2 teaspoon dried sage, crushed
• 2 cloves garlic, minced
• 1/4 teaspoon fresh ground black pepper
• 4 teaspoons cold water
• 1 tablespoon cornstarch
• 2 medium green cooking apples, cored, sliced thin with peel

Coat a large nonstick skillet with cooking spray. Heat over medium-high heat. Sprinkle chicken with salt. Place chicken in skillet. Cook for 8 to 10 minutes or until chicken is done and no longer pink inside, turning once. Remove chicken from skillet; wrap in foil and keep warm.

Add sweet peppers, apple juice, onion, dried sage (if using), garlic, and black pepper to skillet. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes.

In a small bowl combine water and cornstarch; stir into juice mixture. Stir in apples. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more, stirring occasionally. Return chicken to skillet; heat through.

Per Serving: 215 Calories
2g Fat (7.1% calories from fat), Trace Saturated Fat
27g Protein
22g Carbohydrate
3g Dietary Fiber
66mg Cholesterol
146mg Sodium
Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 0 Fat.