Chicken Breasts With Apples And Calvados Sauce

A Christian is truly regenerated – but at the same time only partially sanctified. Sin is dethroned – but not destroyed! His predominant taste and disposition are holy – but godly principles may not yet have struck their roots very deep into his soul. His holy purposes are somewhat vacillating, and his inclinations to evil sometimes strong. We have the burden of our fleshly corruptions to carry, which without great labor and effort, will sadly retard us in our Christian lives.

John Angell James

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.

A Message from our Provider:

“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”

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