| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main course, Poultry | 1 | Servings | |
INGREDIENTS
| 6 | Chicken breasts; boned and halved | |
| 1/4 | ts | Each: oregano; rosemary, marjoram (dried) |
| 1 | Bayleaf | |
| 1/4 | c | Soy sauce |
| Juice of 1 lemon | ||
| 1 | c | Dry white wine |
| 2 | Tart apples; peeled and thinly sliced | |
| 2 | tb | Butter |
| 1/2 | c | Fresh cream or heavy cream; optional |
| Freshly ground pepper; to taste |
INSTRUCTIONS
Marinate chicken in herbs, soy and lemon juice for 1 1/2 hour in the fridge Drain chicken. Melt butter and cook chicken for 15 minutes. Add sliced apples and cook until almost dark. Stir in wine and pepper and simmer for 5 minutes. Add cream. bring to a boil . Serve Serving Ideas : Serve with lemon pilaff Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #775 by Leon & Miriam Posvolsky <miriamp@pobox.com> on Sep 07, 1997
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