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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is delicious! A great recipe from McCalls cookbook, about 30 years ago! Some things are timeless! What a wonderful, fragrant pairing-chicken and apples! Ya just gotta try it! Ingredients:
3 chicken breasts, halved (about 2 1/2 lbs.) |
3 mcintosh apples (about 1 1/2 lbs.) |
3 tablespoons butter or 3 tablespoons margarine |
2 shallots or 1 small onion, coarsely chopped |
1/2 teaspoon dried basil |
3/4 cup dry white wine |
1 1/2 teaspoons salt |
1/8 teaspoon cracked black pepper |
1/4 teaspoon nutmeg |
1 cup heavy cream |
1 teaspoon flour |
2 tablespoons cognac or 2 tablespoons brandy |
2 egg yolks |
Directions:
1. Wash chicken; dry on paper towels. Trim fat with scissors, if necessary. Pare, core, and quarter apples.
2. In a large, heavy skillet, heat 2 tablespoons butter; add shallot and basil. Cook shallot until slightly transparent; add half of chicken breasts; sauté over med. heat until golden-about 15 minutes. Remove chicken from skillet. Add the remaining tablespoons butter and remaining chicken; sauté until golden-15 minute.
3. Return all chicken to skillet; add apple. Cook gently, uncovered and stirring occasionally, 5 minute Add 1/4 Cup of wine, cook several min; add another 1/4 Cup wine; cook several minute longer.
4. Add remaining wine, the salt, pepper, and nutmeg; continue cooking until apple is tender.
5. Meanwhile, in small bowl, combine cream, flour, Cognac, and egg yolks; mix well. Pour over chicken. Cook gently 5 more min., or until sauce is slightly thickened.
6. Serve at once.
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