Chicken with Apple Cream Sauce

6 boneless, skinless chicken breasts (thin)
Salt and pepper to taste
1-2 T. oil
3/4 c. apple juice concentrate
2 t. lemon juice
1/2 t. dried rosemary, crushed
2 t. cornstarch
1 1/2 c. whipping cream
2 T. chopped fresh parsley or 2 t. dried parsley flakes
1 medium unpeeled red apple, chopped
Hot cooked wild rice

Season chicken with salt and pepper. In a large skillet over medium heat, cook chicken in hot oil about 4 minutes per side, or until browned. Add juice concentrate, lemon juice and rosemary. Reduce heat; cover and simmer for 10 minutes, or until internal chicken juices run clear (170 degrees). Remove chicken from skillet; set aside and keep warm. In a small bowl, whisk together cornstarch and cream. Add to juices in skillet. Cook and stir until thickened, about 1-2 minutes. Stir in parsley. Return chicken to skillet. Heat about 2 minutes. Serve chicken with sauce spponed over top. Top with apples. Serve with wild rice.