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Butter−flavored vegetable cooking spray

4 boneless, skinless chicken breast halves (about 4 ounces each)

Salt and pepper, to taste

2 medium Granny Smith apples, unpeeled, cored, sliced

6 green onions and tops, sliced

2/3 cup apple cider or unsweetened apple juice

2 teaspoons chicken bouillon crystals

1 1/2 teaspoons dried sage leaves

2/3 cup fat−free half−and−half or 2% milk

2 teaspoons flour

6 packets Equal sweetener or equivalent

Sage or parsley sprigs, as garnish

Spray large skillet with cooking spray; heat over medium heat until hot.

Saute chicken breasts until browned, 3 to 5 minutes on each side.

Season to taste with salt and pepper.

Add apples, onions, apple cider, bouillon, and sage to skillet; heat to boiling.

Reduce heat and simmer, covered, until chicken is tender, 10 to 12 minutes.

Remove chicken and apples to serving platter.

Continue simmering cider mixture until almost gone.

Mix half−and−half, flour, and Equal in glass measuring cup; pour into skillet.

Heat to boiling; boil, stirring constantly, until thickened, about 1 minute.

Season to taste with salt and pepper; pour over chicken and apples.

Garnish with sage.

Makes 4 servings.

Nutrition information per serving: 240 cal., 29 g pro., 25 g carbo., 2 g fat, 66 mg chol., 676 mg sodium.

Food exchanges: 1 1/2 fruit, 3−1/2 lean meat.