Ingredients
1 C unsweetened apple juice
1 T each Dijon mustard and lemon juice
1 lge shallot, minced
1/2 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp black pepper
2 tsp olive oil
4 boneless, skinless chicken breast halves
1/4 C- LF sour cream
1 tsp each honey and cornstarch
Combine apple juice, Dijon mustard, lemon juice, shallot, thyme, rosemary, and black pepper in a small bowl. Set aside.
Heat olive oil in a medium skillet over medium-high heat. Add chicken breasts and cook for 2 to 3 minutes on each side, until lightly browned. Add apple juice mixture.
Reduce heat to medium. Simmer covered, for 5 to 7 minutes, until chicken is no longer pink.
Remove chicken from skillet and keep warm.
Gently boil remaining liquid for 3 minutes, until slightly reduced in volume. Mix sour cream, honey, and cornstarch in a small bowl. Add to skillet. Cook and stir until sauce is bubbly and has thickened. Pour sauce over warm chicken and serve immediately.
