INGREDIENTS

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)
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