6 small chicken breast halves (about 3 poun; ds), boned and skinned
1 cup unsweetened apple juice
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 tablespoon cornstarch
2 cup coarsely chopped unpared red apples; (about 2 medium)
1 cup diagonal slices celery (about 2 med; ium stalks)
3 tablespoon raisins
1 tablespoon sliced green onion (with top)
Remove excess fat from chicken. Place chicken, I/2 cup of the apple juice, the lemon juice, salt and ginger in 10 inch nonstick skillet. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until chicken is done. Remove chicken; keep warm.
Mix remaining apple juice and the cornstarch, add to hot liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients; heat through. For each serving, diagonally slice chicken. Arrange on plate, overlapping slices. Top with sauce.
Warm Chicken Waldorf Salad: Arrange sliced chicken on salad greens. Top with sauce.
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