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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
2 tablespoons all-purpose flour |
1 teaspoon dried thyme, crumbled |
1 whole skinless boneless chicken breasts, halved |
3 tablespoons peanut oil |
3/4 cup brandy |
1/4 cup thinly sliced mushrooms |
1/4 cup chopped pecans |
1/2 cup thinly sliced peeled granny smith apple |
1/2 cup thinly sliced peeled red delicious apple |
1 tablespoon finely chopped shallot |
3/4 cup apple juice |
3/4 cup heavy cream |
Directions:
1. In a bowl combine well the flour and the thyme and in the mixture dredge the chicken, shaking off the excess. In a skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the chicken, patted dry, for 2 to 3 minutes on each side, or until it is browned lightly. Add the brandy, deglaze the skillet, scraping up any brown bits, and boil the mixture for 2 minutes. Stir in the mushrooms, the pecans, the apples, and the shallot and cook the mixture for 2 minutes. Add the apple juice and the cream and cook the mixture for 2 to 3 minutes, or until the sauce is thickened slightly and the chicken is just cooked through. Transfer the chicken with a slotted spoon to 2 heated plates and spoon the sauce over it.
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