| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
|
Leek; including 1 inch of green, cleaned and finely diced |
| 1 |
|
Granny Smith apple; peeled and finely diced |
| 2 |
tb |
Calvados |
| 1 |
tb |
Cider vinegar |
| 1 |
c |
Authentic apple cider |
| 12 |
oz |
Boneless; skinless chicken breast |
| 2 |
c |
Fine egg noodles; (dry) |
| 1/2 |
c |
Heavy cream |
| 1/4 |
c |
Grated Gruyere cheese; (optional) |
|
|
Salt and freshly ground black pepper |
|
|
Snipped chives for garnish |
INSTRUCTIONS
PASTA MONDAY TO FRIDAY SHOW #PS6534
Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and
simmer until tender, for about 5 minutes. Add the Calvados and reduce until
almost evaporated. Stir in the cider vinegar, broth, apple cider and bring
to a simmer.
Add the chicken and egg noodles to the broth, cover and cook until the
chicken is cooked through, about 5 minutes. Skim off any fat which is
floating to the surface, stir in the heavy cream, optional Gruyere and
season to taste with salt and pepper. Garnish with chives.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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