Instructions: 1. Rinse chicken. Pat dry. Sprinkle with salt. Heat Crisco Oil in large skillet with cover on medium-high heat. Add chicken. Cook 3 to 4 minutes per side or until browned.

2. Add apple cider, lemon juice and rosemary. Reduce heat. Cover, ajar. Simmer 10 minutes or until chicken no longer runs pink. Remove chicken. Keep warm.

3. Combine milk, cornstarch and broth concentrate. Add to skillet. Cook and stir until reduced by half and thickened.

4. Stir in cilantro. Return chicken to skillet and spoon sauce over chicken. Heat about 1 1/2 to 2 minutes. Serve chicken with sauce spooned over top.

T(Cooking):
"0:20"

Serving Ideas : Steamed broccoli spears, carrot slices and diced red potatoes.

NOTES : Chicken breast topped with a creamy rosemary and apple sauce. Accompanied by redskin potatoes, broccoli and carrot slices steamed with a blend of lemon thyme and basil. This is a great do ahead dish: prepare up to a day in advance and refrigerated, tightly covered. Reheat covered over low heat before serving. Tested three times: with fat-free half and half; with 2 parts skim milk plus 1 part canned evaporated skim milk; with regular half and half and no thickener. Recipe was modified. The sauce was originally half this amount, omitted the chicken broth concentrate, and suggested parsley. Make extra and use as basis for a stew or pot pie.

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