| 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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