1 lb chicken tenders, trimmed or 1 lb boneless, skinless chicken breasts (or pheasant) trimmed and cut into ½ inch thick slices
1/8 tsp of salt
Freshly ground pepper to taste
1 Tbsp olive oil
1 medium apple, peeled, cored, and sliced
¼ cup finely chopped shallot (1 large)
¾ teaspoon dried thyme
½ cup apple cider or apple juice
1 ¼ cup reduced sodium chicken broth
1 ½ tsp corn starch
2 tsp water
¼ cup reduced fat sour cream
2 tsp coarse grain mustard
1 Tbsp chopped fresh parsley or chives
1.Season the chicken with salt and pepper. Heat 2 tsp of the oil (two thirds of the total oil) in a large nonstick skillet over medium high heat. Add the chicken and cook, turning from time to time, until browned and no longer pink in the center, 5 to 6 minutes. Transfer to a plate, cover loosely with foil, and keep warm (do not wash the skillet).
2.Add the remaining 1 teaspoon of oil to the skillet. Add the apple, shallot, and thyme. Cook, stirring often, until apple is lightly browned, 2 to 3 minutes. Add the apple cider (or apple juice) and bring to a boil, stirring to scrape up any browned bits. Cook for 1 ½ minutes. Add the broth and return to a boil. Cook for 3 minutes (may have to cook a bit longer for pheasant).
3.Mix the cornstarch and water in a small bowl. (If the mixture is too thick add more water before adding to the skillet. You don't want to make a dumpling.) Add to the sauce and cook, stirring, until slightly thickened; reduce heat to low. Add the sour cream and mustard and whisk until smooth. Return the chicken to the skillet and simmer just until heated through, about 1 minute. Garnish with parsley (or chives).
Yield: 4 servings