Chicken And Almonds In A Calvados Sauce With Apples
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main course | 4 | Servings | |
INGREDIENTS
| 4 | Chicken Portions | |
| 40 | g | Butter |
| 6 | T | Calvados |
| 4 | T | Chicken Stock |
| 250 | Double Cream | |
| 25 | g | Toasted Flaked Almonds |
| Flour with salt and pepper | ||
| for dusting | ||
| 4 | MAIN COURSE Apples | |
| 50 | g | Melted Butter |
INSTRUCTIONS
Dust the chicken pieces in seasoned flour and fry in the 40g of butter, over a moderate heat, until golden brown. Turn the chicken pieces over occasionally to ensure an even colour. Sprinkle the chicken with half of the Calvados and the chicken stock. Cover the pan tightly and simmer for 30 minutes or until the chicken is tender. Remove the chicken and keep warm. Add the remaining Calvados to the pan, scraping up any brown bits from the bottom and the cream. Stir until heated through and then season to taste. Spoon the sauce over the chicken and serve with the toasted almonds and the apple wedges. Apple Wedges 6. Cut the apples into thick wedges removing the cores but leaving the skins on. 7. Melt the butter in a frying pan and cook the apples until hot and golden. Be careful when turning them in the pan not to break them up. Converted by MC_Buster. NOTES : Chef:Greg Robinson Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 167
Calories From Fat: 162
Total Fat: 18.4g
Cholesterol: 48.8mg
Sodium: 23.9mg
Potassium: 21.1mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g