| 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
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