Chicken with Apple Cream Sauce

4 boneless skinless chicken breasts
salt and pepper
1 tablespoon vegetable oil
1/4 cup apple juice concentrate
1 teaspoon lemon juice
1/4 teaspoon dried rosemary, crushed
1 teaspoon cornstarch
3/4 cup whipping cream
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1 medium unpeeled red apple, chopped
hot cooked brown rice
hot cooked wild rice

Season chicken with salt and pepper.

In a large skillet over medium-high heat oil, cook chicken about 4 minutes per side or until browned.

Add juice concentrate, lemon juice and rosemary to skillet.

Reduce heat; cover and simmer for 10 minutes or until internal juices run clear.

Remove chicken from the skillet.

In a small bowl, whisk together cornstarch and cream.

Add cream mixture to skillet. Cook, stirring until thickened, about 1-2 minutes. Stir in parsley.

Return chicken to skillet. Heat about 2 minutes.

To serve, place chicken on rice, spoon sauce over the chicken and top with chopped apples.

Serves 4.