4 boneless skinless chicken breast  halves 1/4 tsp salt 1/8 tsp pepper 2 tsp margarine or butter 2 medium tart apples, peeled and sliced 1/2 cup apple juice 1/2 cup 1% milk 1 tsp cornstarch 1 tbsp water 1 tbsp minced fresh tarragon or 1 tsp dried tarragon

Spray non-stick skillet with cooking spray, brown chicken 3-4 minutes on each side. Sprinkle with salt and pepper; remove and keep warm. In the same skillet cook apples in 2 tsp margarine for 6-8 minutes or until tender, remove and keep warm. Add apple juice to pan; cook and stir over medium heat for 4 minutes or until juice is reduced by half. Add milk. Return chicken to pan; cook for 3 minutes or until chicken juices run clear. Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the apples and tarragon; heat through. Serve over long grain rice. Yields 4 servings.