| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | February 19, Gourmet/bon | 1 | servings | |
INGREDIENTS
| 2 | tb | All-purpose flour |
| 1 | ts | Dried thyme; crumbled |
| 1 | Whole skinless boneless chicken breasts; halved | |
| 3 | tb | Peanut oil |
| 3/4 | c | Brandy |
| 1/4 | c | Thinly sliced mushrooms |
| 1/4 | c | Chopped pecans |
| 1/2 | c | Thinly sliced peeled Granny Smith apple |
| 1/2 | c | Thinly sliced peeled Red Delicious apple |
| 1 | tb | Finely chopped shallot |
| 3/4 | c | Apple juice |
| 3/4 | c | Heavy cream |
INSTRUCTIONS
In a bowl combine well the flour and the thyme and in the mixture dredge the chicken, shaking off the excess. In a skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the chicken, patted dry, for 2 to 3 minutes on each side, or until it is browned lightly. Add the brandy, deglaze the skillet, scraping up any brown bits, and boil the mixture for 2 minutes. Stir in the mushrooms, the pecans, the apples, and the shallot and cook the mixture for 2 minutes. Add the apple juice and the cream and cook the mixture for 2 to 3 minutes, or until the sauce is thickened slightly and the chicken is just cooked through. Transfer the chicken with a slotted spoon to 2 heated plates and spoon the sauce over it. Serves 2. Gourmet February 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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