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Chicken Breasts With Apples And Calvados Sauce

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	St. Louis	Post1, St. louis p	6	Servings

INGREDIENTS

6		Chicken breasts, boned
		Salt
		Ground black pepper
2	T	Olive oil
1/2	c	Unsalted butter -, 1 stick
		softened divided
3		Golden Delicious apples
		peeled
1/4	c	Clarified butter, clear
		yellow
		Portion of melted butter), Portion of melted butter
1/2	c	Minced shallot
1/3	c	Calvados, see * Note
2/3	c	Chicken broth
1	c	Heavy cream
2	T	Minced fresh parsley
2	T	Minced fresh chives
1 1/2	t	Minced fresh tarragon

INSTRUCTIONS

Note: Calvados is very difficult to find in the St. Louis area, but  it
is available at Kopperman's Specialty Foods and Delicatessen, a  shop
in the Central West End. The brandy, however, is pricey; you may  want
to settle for apple schnapps.  Preheat oven to 400 degrees. Season
chicken to taste with salt and  pepper. Saute in oil in a large
ovenproof skillet over medium-high  heat for 2 to 3 minutes on each
side. Pour off fat; add 2 tablespoons  butter. Transfer skillet to oven
and bake, basting frequently, for 5  to 7 minutes or until crisp and
spongy to the touch. Place chicken on  a plate and keep warm. Reserve
skillet and fat. Halve apples  lengthwise; cut crosswise into thick
slices. Cook apple in clarified  butter in another skillet, turning
frequently, over medium heat for 8  to 10 minutes or until golden. Keep
warm. In skillet used to cook  chicken, pour off all but 1 tablespoon
fat. Add shallot; cook until  softened. Add Calvados to skillet; cook,
scrapping up browned bits,  until liquid is reduced to 2 tablespoons.
Add broth; cook until  liquid is reduced to 1/3 cup. Stir in cream;
cook, stirring  frequently, until thickened. Remove from heat. Cut
remaining 6  tablespoons butter into small pieces. Stir butter,
parsley, chives  and tarragon into sauce. Season with salt and pepper.
Place skillet  in a pan of hot water to keep sauce warm. Cut chicken
diagonally into  1/4-inch slices. Spread sauce on a serving platter.
Arrange chicken  and apple slices alternately on platter. Yields 6
servings.  Tester's note: Good entree with a very rich sauce. For
family members  who preferred less fat, we also made a sauce of
leftover broth mixed  with herbs.  Recipe Source: St. Louis
Post-Dispatch - 10-19-1998 From "Savour St.  Louis: A Blending of
Tastes and Cultures," by Barnes Hospital  Auxiliary (Wimmer Companies,
1996)  Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 448 Calories From Fat: 326 Total Fat: 37g Cholesterol: 143.7mg Sodium: 195.1mg Potassium: 357.3mg Carbohydrates: 8.9g Fiber: 1.3g Sugar: 2g Protein: 20.5g