4 boneless, skinless chicken breasts
salt and pepper to taste
1 tbsp. vegetable oil
1/4 c. apple juice concentrate
1 tsp. lemon juice
1/4 tsp. dried rosemary, crushed
1 tsp. cornstarch
3/4 c. whipping cream
1 tsp. dried parsley
1 medium unpeeled red apple, chopped
hot cooked brown or wild rice (also could use plain couscous)

Season chicken with salt and pepper. In a large skillet over medium-high heat, cook chicken in hot oil until browned on each side. Add juice concentrate, lemon juice and rosemary. Reduce heat; cover and simmer for 10 minutes or until juices of chicken run clear. Remove chicken, but keep warm.

In small bowl, whisk together cornstarch and cream. Add to juices in skillet. Cook and stir until thickened, then add parsley. Return chicken to sauce and heat for about 2 minutes.

Serve chicken with sauce spooned over top. Top with apple chunks and couscous.