Chcken Braised With Apples Oct 85

[T]here is nothing in us or done by us at any stage of our earthly development because of which we are acceptable to God. We must always be accepted for Christ’s sake or we cannot ever be accepted at all. This is not true of us only “when we believe,” it is just as true after we have believed. It will continue to be true as long as we live… It is always, on His “blood and righteousness” alone that we can rest. There is never anything that we are or have or do that can take His place or that take a place along with Him. We are always unworthy, and all that we have or do of good is always of pure grace.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Main course, Poultry	1	Servings

INGREDIENTS

6		Chicken breasts, boned and
		halved
1/4	t	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	T	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
<[email protected]> on Sep 07, 1997

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“Don’t Wait For the Hearse to Take You to Church”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1424 Calories From Fat: 703 Total Fat: 79.6g Cholesterol: 516.5mg Sodium: 2440.2mg Potassium: 1330.5mg Carbohydrates: 19.5g Fiber: <1g Sugar: 5g Protein: 113.1g