Chicken Escalopes With Sweet And Sour Apple And Sage Comp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | 2 | Servings | ||
INGREDIENTS
| 1 | T | Olive oil |
| 2 | Garlic cloves | |
| 2 | Skinless chicken breasts | |
| Salt and freshly ground | ||
| black pepper | ||
| 50 | g | Light muscovado sugar |
| 1/2 | Red onion, finely chopped | |
| 2 | Red-skinned eating apples | |
| 1 | T | Lemon juice |
| 2 | Fresh tomatoes | |
| 150 | Red wine | |
| 1 | Bunc fresh sage or 1 tsp | |
| dried | ||
| 25 | g | Butter |
| 2 | Medium-sized potatoes approx | |
| 150g/5oz par-boiled for | ||
| 10 | ||
| each minutes | ||
| 150 | Vegetable or chicken stock | |
| heated to boiling | ||
| point | ||
| 1 | pn | Saffron or 1/4 tsp turmeric |
| 1 | T | Dried chives |
| Knob of butter |
INSTRUCTIONS
Heat a griddle pan. Melt the butter in a frying pan and fry the onions for the compote. 2 Core the apples and cut into chunky slices or dice. Add to the onions with the sugar and wine, and cook until the apples soften. 3 Place the chicken breasts between two sheets of greaseproof paper and flatten with a rolling pin to make them into thin escalopes. 4 Crush the garlic into the olive oil and brush both sides of the escalopes with oil. Season well and cook for 10-15 minutes, depending on the thickness, turning once. 5 Cut the potatoes into thick slices approximately 1cm/ 1/2" thick, keeping the skins on. Mix the stock with the saffron and chives. 6 Put the potatoes into a shallow pan and pour the boiling stock around the potatoes. 7 Place a little knob of butter on top of each slice and season well. Simmer for 10 minutes until the stock has been absorbed and the potatoes are tender. 8 Skin two tomatoes. Make a cross in the top and plunge into boiling water or place in the gas flame. Remove the skin, cut in half, de-seed with a teaspoon and dice finely. 9 Add to the compote. Chop the sage and add to the pan. Reserve a couple of leaves for garnish. Serve the chicken with the compote and the potatoes. Converted by MC_Buster. Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 711
Calories From Fat: 257
Total Fat: 29g
Cholesterol: 173.1mg
Sodium: 749.8mg
Potassium: 2286.1mg
Carbohydrates: 55.3g
Fiber: 14.7g
Sugar: 16.9g
Protein: 62.7g