Chicken Breasts With Apples And Calvados Sauce Recipe - Cooking Index
Chicken Breasts With Apples And Calvados Sauce Recipe - Cooking Index
| 6 | Chicken breasts - boned | |
| Salt | ||
| Ground black pepper | ||
| 2 tablespoons | 30ml | Olive oil |
| 1/2 cup | 99g / 3.5oz | Unsalted butter - (1 stick) - softened, divided |
| 3 | Golden Delicious apples - peeled | |
| 1/4 cup | 49g / 1.7oz | Clarified butter (clear yellow |
| Portion of melted butter) | ||
| 1/2 cup | 46g / 1.6oz | Minced shallot |
| 1/3 cup | 78ml | Calvados - see * Note |
| 2/3 cup | 157ml | Chicken broth |
| 1 cup | 237ml | Heavy cream |
| 2 tablespoons | 30ml | Minced fresh parsley |
| 2 tablespoons | 30ml | Minced fresh chives |
| 1 1/2 teaspoons | 7.5ml | Minced fresh tarragon |
* 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.
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)
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